By Craig Claiborne
Melt the butter and stir in the flour. Add the stock, stirring with a wire whisk. When thickened and smooth, add the onion and seasoning to taste. Simmer for five minutes, then discard the onion.
Stir in the cream, simmer for two minutes longer, and stir in the beets. Heat thoroughly. Serve sprinkled with chopped parsley.