Recipe courtesy of David Rosengarten
Recipe courtesy of David Rosengarten
Watch how to make this recipe.
Creamy Roasted Beet Soup
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- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 255
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 6 g
- Cholesterol
- 59 mg
- Sodium
- 711 mg
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 255
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 6 g
- Cholesterol
- 59 mg
- Sodium
- 711 mg
Ingredients
Directions
- 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.;
