Creamy Roasted Beet Soup
Serves: 3
Cody DuBuque
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
42
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Onion (minced)3 tbsps
Butter4 cups
Chicken Broth1
Bay Leaf1
Salt1 cup
Heavy Cream3 tbsps
Red Wine VinegarDirections:
1
In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 minutes
2
Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 minutes
3
Discard bay leaf
4
Transfer to a food processor or blender and puree, in batches if necessary, until smooth
5
Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through
6
Garnish each serving with cream and dill, if desired