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  Recipe Home » Soups » Cream Of Beet Soup
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  Cream Of Beet Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 393
Ingredients:
1 lb Beets, peeled and coarsely chopped (about 3 medium)
1 large Onion, coarsely chopped
1 Fresh marjoram sprig OR
1 tsp Dried of chopped fresh thyme
3 tbsp Unsalted butter
1 qt Chicken or vegetable broth
1/2 cup Heavy cream
2 tbsp Good red wine vinegar
Salt
Pepper
1/2 cup Heavy cream, lightly whipped
Small croutons
1/4 cup Chopped fresh herbs, such as dill or marjoram
Instructions:
From "Splendid Soups," by James Peterson (Bantam Books, 1993, $29.95).

Cook beets, onion and marjoram in butter in a 4-quart pot over medium
heat until onion begins to soften slightly, about 10 minutes. Add
broth, partially cover pot, and simmer slowly for about 30 minutes,
until beets are completely soft.

Check them by trying to crush one against the side of the pot with a
wooden spoon. Simmer longer if necessary.

Puree soup in a blender or food processor. If you want soup to have a
smoother texture, strain it through a medium-mesh strainer. Add cream
of vinegar and bring soup back to a simmer. Season with salt and
pepper.

To serve, ladle into bowls and garnish with whipped cream, croutons
and herbs, or serve garnishes separately and let diners help
themselves.
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