Beet: Beet Cream Soup
Source of Recipe
Leslie
List of Ingredients
4 tbl butter
1 onion chopped fine
1 leek, all white and some green chopped fine
1 tsp minced garlic
2 lb red beets peeled, and finely chopped
1 tbl sherry wine vinegar
1 cup dry sherry
4 cup vegetable or chicken stock
1 tsp sugar
1/2 cup whipping cream
Salt to taste
Freshly-ground white pepper to taste
GARNISH
Cream
Fresh parsley sprigsRecipe
In a Dutch oven, saute the onion, leeks, and garlic in the butter over a low heat, until they are very soft and golden - as much as 25 minutes. Stir in the chopped beets and saute for about 5 minutes. Add the vinegar, stock, and sugar. Bring to a boil, then reduce heat, partially cover, and simmer for about 45 minutes. Uncover and cook for another 20 minutes, until the beets are very tender.
Puree the mixture - solids first, then liquid. Return the soup to the Dutch oven, add sherry, cream, salt, and pepper. When you're ready to serve it hot, reheat and ladle into bowls, then drip in some cream into each portion and swirl gently with a knife for a dramatic effect. Top each with a tiny parsley sprig.
This soup can be served cold to great acclaim - plus with a bit a of kick from the sherry - but remember to season more highly with salt if you do.
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