Preparation:
Drain canned beets and reserve. Melt butter in a saucepan. Add sliced onions and cook until translucent. Add beets and stock to cover and bring to a boil. Add orange juice and zest, ground caraway, and cream. Bring TO a boil, but do not boil. Cool and puree soup in blender and return to saucepan. Season with salt and black pepper. Add more stock if needed. Serve warm. Garnish with a drizzle of creme fraiche or sour cream. |
