This is a print preview of "Creamy Roasted Beet Soup" recipe.

Creamy Roasted Beet Soup Recipe
by Global Cookbook

Creamy Roasted Beet Soup
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  Servings: 6

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

  1. 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.
  2. This recipe yields 6 servings.