Cream Of Beet Soup
1 lb Beets, peeled and coarsely -chopped (about 3 medium) 1 lg Onion, coarsely chopped 1 Fresh marjoram sprig -OR 1 t Dried of chopped fresh thyme 3 tb Unsalted butter 1 qt Chicken...
Ingredients
- 1lbbeets, peeled and coarsely
- 1fresh marjoram sprig
- 3tbsp unsalted butter
- 1qt chicken or vegetable broth
- 1/2cup heavy cream
- 2tbsp good red wine vinegar
Directions
- 1
1 lb Beets, peeled and coarsely -chopped (about 3 medium) 1 lg Onion, coarsely chopped 1 Fresh marjoram sprig -OR 1 t Dried of chopped fresh
- 2
Cook beets, onion and marjoram in butter in a 4-quart pot over medium heat until onion begins to soften slightly, about 10 minutes
- 3
Add broth, partially cover pot, and simmer slowly for about 30 minutes, until beets are completely soft
- 4
Check them by trying to crush one against the side of the pot with a wooden spoon
- 5
Simmer longer if necessary
- 6
Puree soup in a blender or food processor
- 7
If you want soup to have a smoother texture, strain it through a medium-mesh strainer
- 8
Add cream of vinegar and bring soup back to a simmer