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Beet Soup, Cream Of | |||||||||||||
Course : Soups Serves: 6 |
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Ingredients:
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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.
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Nutritional Information:331 Calories (kcal); 23g Total Fat; (61% calories from fat); 6g Protein; 27g Carbohydrate; 72mg Cholesterol; 1202mg Sodium | |||||||||||||