Beet Soup, Cream Of

Course : Soups
Serves: 6
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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
1 teaspoon salt -- To Taste
1 teaspoon Pepper -- To Taste
1/2 Cup Whipping Cream -- Lightly Whipped
1 package Croutons
1/4 Cup Dill -- Chopped

Preparation / Directions:

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

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