*  Exported from  MasterCook  *

                            Cream of Beet Soup

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Beets -- peeled and coarsely
                        (about 3 medium)
   1      large         Onion -- coarsely chopped
   1                    Fresh marjoram sprig -- OR
   1      teaspoon      Dried of chopped fresh thyme
   3      tablespoons   Unsalted butter
   1      quart         Chicken or vegetable broth
     1/2  cup           Heavy cream
   2      tablespoons   Good red wine vinegar
                        Salt
                        Pepper
     1/2  cup           Heavy cream -- lightly whipped
                        Small croutons
     1/4  cup           Chopped fresh herbs -- such
                        dill or marjoram


 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.

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