Cream of Beet Soup
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beets
peeled, coarsely chopped (about 3 medium) |
|
| 1 | large |
onions
coarsely chopped |
|
| 1 | each |
marjoram sprig
fresh, OR 1 teaspoon thyme |
*
|
| 3 | tablespoons |
butter, unsalted
|
|
| 1 | quart |
chicken broth
or vegetable broth |
*
|
| ½ | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
red wine vinegar
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| ½ | cup |
heavy whipping cream
lightly whipped |
|
| 1 | x |
croutons
small |
*
|
| ¼ | cup |
herbs
chopped, fresh (such as dill or marjoram) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beets
peeled, coarsely chopped (about 3 medium) |
|
| 1 | large |
onions
coarsely chopped |
|
| 1 | each |
marjoram sprig
fresh, OR 1 teaspoon thyme |
*
|
| 45 | ml |
butter, unsalted
|
|
| 0.9 | l |
chicken broth
or vegetable broth |
*
|
| 118 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
red wine vinegar
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 118 | ml |
heavy whipping cream
lightly whipped |
|
| 1 | x |
croutons
small |
*
|
| 59 | ml |
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.
Purée 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.
