Fanny Todd Mitchell’s Beet Soup

Preparation info
  • 6 to 8

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 medium beets
  • 2 tablespoons butter, at room temperature
  • 2 tablespoons all-pur

Method

  1. Cook the beets until they are soft. Remove the skins. Chop the beets, then put them through a ricer or food mill.

  2. With the fingers, blend the butter and flour.

  3. Bring the milk and cream to a boil and add the puréed beets, the thyme, celery salt, and salt to taste. Stir in the butter-flour mixture bit by bit and let the soup simmer for