Cream Of Beet Soup

Recipe Ingredients

1 lb	454g / 16oz	Beets - peeled and coarsely
		(about 3 medium)
1		Onion - coarsely chopped (large)
1		Fresh marjoram sprig - or
1 teaspoon	5ml	Dried of chopped fresh thyme
3 tablespoons	45ml	Unsalted butter
1		Chicken or vegetable broth
1/2 cup	118ml	Heavy cream
2 tablespoons	30ml	Good red wine vinegar
		Salt
		Pepper
1/2 cup	118ml	Heavy cream - lightly whipped
1 cup	30g / 1.1oz	Croutons (small)
1/4 cup	36g / 1.3oz	Chopped fresh herbs - such
		Dill or marjoram

Recipe 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.

Source:
Viana La Place

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