Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              Pound  Beets -- Diced
  1              Large  Onion -- Coarsely Chopped
  1              Sprig  Marjoram
  3        Tablespoons  Butter -- Unsalted
  1              Quart  vegetable broth
     1/2           Cup  Heavy Cream
  2        Tablespoons  Balsamic Vinegar
                        Salt -- To Taste
                        Pepper -- To Taste
     1/2           Cup  Whipping Cream -- Lightly Whipped
                        Croutons
     1/4           Cup  Dill -- Chopped

Preparation:

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 pod 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 and 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 hers, or serve garnishes separately and let diners help themselves.

Nutritional Information:

331 Calories (kcal); 23g Total Fat; (61% calories from fat); 6g Protein; 27g Carbohydrate; 72mg Cholesterol; 1202mg Sodium