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Beet: Cream of Beet Soup

Source of Recipe

www.hungrymonster.com


List of Ingredients

1 pound beets, diced
1 large onion, coarse chopped
1 sprig marjoram
3 tablespoons unsalted butter
1 quart vegetable broth
1/2 cup heavy cream
2 tablespoons balsamic vinegar
salt and pepper to taste
1/2 cup whipping cream, lightly whipped
croutons
1/4 cup chopped fresh dill


Recipe

Cook beets, onion and marjoram in butter in a 4-quart pot over medium heat until onion begins to soften slightly, about 10 minutes. Add broth; partially cover pot and simmer slowly for about 30 minutes, until beets are completely soft. Check them by trying to crush one against the side of the pod with a wooden spoon. Simmer longer if necessary. Puree soup in a blender or food processor. If you want soup to have a smoother texture, strain it through a medium mesh strainer. Add cream and vinegar and bring soup back to a simmer. Season with salt and pepper. To serve, ladle into bowls and garnish with whipped cream, croutons and hers, or serve garnishes separately and let diners help themselves.