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Beet: Roasted Beet Soup

Source of Recipe

David Rosengarten


List of Ingredients

3 large beets, roasted, peeled and sliced
1 cup minced onion
3 tablespoons butter
4 cups chicken broth
1/2 teaspoon dried thyme
1 bay leaf
salt and pepper
1/2 cup heavy cream
2 tbl. red wine vinegar -- (2 to 3)


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.