Recipe courtesy of David Rosengarten

Creamy Roasted Beet Soup

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  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 6 servings
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Ingredients

Directions

  1. 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.;
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