Beet: Creamy Roasted Beet Soup
Source of Recipe
internet
List of Ingredients
1 lb Beets - (abt 3) roasted, peeled, and sliced
1 cup Minced onion
3 tbl Butter
4 cup Chicken broth
1 tsp Fresh thyme (or 1/2 tspn dried thyme)
1 Bay leaf
Salt to taste
Freshly-ground black pepper to taste
1/2 cup Heavy cream
2 tbl Red wine vinegar - (to 3 tbspns)
GARNISH
Lightly whipped cream (optional)
Dill sprigs (optional) Recipe
In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 minutes. Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 minutes. Discard bay leaf.
Transfer to a food processor or blender and puree, in batches if necessary, until smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through. Garnish each serving with cream and dill, if desired.
This recipe yields 6 servings.
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