Cream of Beet Soup

60 minutes Prep: 20 minutes Cook: 40 minutes

211 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	pound	beets	peeled, coarsely chopped (about 3 medium)
1	large	onion	coarsely chopped
1	each	marjoram sprig	fresh, OR 1 teaspoon thyme
3	tablespoons	butter, unsalted
1	quart	chicken broth	or vegetable broth
1/2	cup	heavy whipping cream
2	tablespoons	red wine vinegar
1	x	salt
1	x	black pepper
1/2	cup	heavy whipping cream	lightly whipped
1	x	croutons	small
1/4	cup	herbs	chopped, fresh (such as dill or marjoram)

Directions

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 pot 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 herbs, or serve garnishes separately and let diners help themselves.

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Nutrition Facts

Serving Size 142g

Amount per Serving

Calories 211 74% of calories from fat

	% Daily Value*
Total Fat 17.0g	27%
Saturated Fat 11.0g	53%
Trans Fat 0.0g
Cholesterol 57mg	19%
Sodium 129mg	5%
Total Carbohydrate 12.0g	4%
Dietary Fiber 2.0g	8%
Sugars 8.0g
Protein 3.0g	6%

Vitamin A	13%		Vitamin C	8%
Calcium	4%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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