This may be one of the world’s most glamorous-looking soups. It turns a brilliant magenta as the cream is added to the cooked beets and beet liquid. I like to serve it in a large white bowl surrounded by smaller bowls containing the toppings. I ladle out the soup and invite the eaters to serve themselves with the toppings.
I frequently double or treble the recipe and keep it in the refrigerator. A large bowl of soup plus bread and a salad is an ideal summer lunch.