Cream Of Beet Soup
Description
This International soup features Beets, peeled and coarsely. The flavors come together beautifully. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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chopped (about 3 medium) 1 lg Onion, coarsely chopped 1 Fresh marjoram sprig -OR 1 ts Dried of chopped fresh thyme 3 tb Unsalted butter 1 qt Chicken or vegetable broth 1/2 c Heavy
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cream 2 tb Good red wine vinegar Salt Pepper 1/2 c Heavy
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cream , lightly whipped Small croutons 1/4 c Chopped fresh herbs, such -as dill or marjoram From "Splendid Soups," by James Peterson (Bantam Books, 1993, $29.95).
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Cook beets, onion and marjoram in butter in a 4-quart pot over medium
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heat until onion begins to
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soften slightly, about 10 minutes.
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Add broth, partially
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cover pot, and
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simmer slowly for about 30 minutes, until beets are completely soft.
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Check them by trying to crush one against the side of the pot with a wooden spoon.
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Simmer longer if necessary.
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Puree soup in a blender or food processor.
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If you want soup to have a smoother texture, strain it through a medium-mesh strainer.
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Add cream of vinegar and bring soup back to a simmer.
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Season with salt and pepper.
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serve , ladle into bowls and
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garnish with whipped
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cream , croutons and herbs, or
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serve garnishes separately and
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let diners help themselves
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 48.8kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 81.7mg4%
- Total Carbohydrate 10.9g4%
- Dietary Fiber 3.2g13%
- Sugars 7.7g
- Protein 1.8g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
beet, beets, blending, coarsely, cream, international, peeled, simmering, soup, title, vegan
