Cream of Beet Soup

Name: Cream of Beet Soup
Ingredients: ¼ cup chopped fresh herbs such as dill or marjoram; ¼ cup chopped fresh herbs such as dill or marjoram; small croutons; ¼ cup chopped fresh herbs such as dill or marjoram; salt and pepper; ½ cup heavy cream, lightly whipped; 2 tablespoons good red wine vinegar or to taste; salt and pepper; ½ cup heavy cream; 1 quart chicken or vegetable broth; 1 quart chicken or vegetable broth; 3 tablespoons unsalted butter; 1 fresh marjoram sprig or 1 teaspoon dried or chopped fresh thyme; 1 fresh marjoram sprig or 1 teaspoon dried or chopped fresh thyme; 1 large onion, coarsely chopped; 1 pound (about 3 medium-size) beets, peeled and coarsely chopped

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

This recipe contains a fair amount of vinegar—I think beets need to be tangy— but you may want to add it a bit at a time; not everyone likes things as sour as I do.

Ingredients

1 pound (about 3 medium-size) beets, peeled and coarsely chopped
1 large onion, coarsely chopped

Soup
Vegetarian

Method

Cook the beets, onion, and marjoram in the butter in a 4-quart pot over medium heat until the onions begin to soften slightly, about 10 minutes. Add the broth, partially cover the pot, and simmer slowly for about 30 minutes, until the beets are completely soft. Check them by trying to crush one against