Creamy Roasted Beet Soup

Ready in 1 hour

Top-ranked recipe named "Creamy Roasted Beet Soup"

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Try this Creamy Roasted Beet Soup recipe, or contribute your own. "Chicken" and "Taste2" are two of the tags cooks chose for Creamy Roasted Beet Soup.


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2 tb Red wine vinegar; (to 3)
1 c Onion; minced
=== GARNISH ===
Lightly whipped cream;
4 c Chicken broth
1/2 c Heavy cream
1 lb Beets; (abt 3); roasted And sliced
1 Bay leaf
Salt; to taste
3 tb Butter
1 ts Fresh thyme; (or 1/2 tspn dried thyme)
sprigs Dill; (optional)
Black Pepper; freshly ground

Original recipe makes 6



In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 minutes. Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 minutes. Discard bay leaf. Transfer to a food processor or blender and puree, in batches if necessary, until smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through. Garnish each serving with cream and dill, if desired. This recipe yields 6 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4669 broadcast 05-01-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or- 05-06-1998 Recipe by: David Rosengarten

Calories Per Serving: 147 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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