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Creamy Roasted Beet Soup
Ingredients
- 1 lb Beets - (abt 3) roasted, peeled, and sliced
- 1 c. Chopped onion
- 3 Tbsp. Butter
- 4 c. Chicken broth
- 1 tsp Fresh thyme (or possibly 1/2 tspn dry thyme)
- 1 x Bay leaf Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. Heavy cream
- 2 Tbsp. Red wine vinegar - (to 3 tbspns) Lightly whipped cream (optional) Dill sprigs (optional)
Directions
- In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 min. Add in broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 min. Throw away bay leaf. Transfer to a food processor or possibly blender and puree, in batches if necessary, till smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, till heated through. Garnish each serving with cream and dill, if you like.
- This recipe yields 6 servings.
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