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Ingredientes
- 1 lb Beets - (abt 3) roasted, peeled, and sliced
- 1 c. Chopped onion
- 3 Tbsp. Butter
- 4 c. Chicken broth
- 1 tsp Fresh thyme (or possibly 1/2 tspn dry thyme)
- 1 x Bay leaf Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. Heavy cream
- 2 Tbsp. Red wine vinegar - (to 3 tbspns) Lightly whipped cream (optional) Dill sprigs (optional)
Direcciones
- In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 min. Add in broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 min. Throw away bay leaf. Transfer to a food processor or possibly blender and puree, in batches if necessary, till smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, till heated through. Garnish each serving with cream and dill, if you like.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 6 servings | |
| Calories 129 | |
| Calories from Fat 85 | 66% |
| Total Fat 9.73g | 12% |
| Saturated Fat 6.02g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 335mg | 14% |
| Potassium 338mg | 10% |
| Total Carbs 8.03g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.46g | 3% |
| Protein 2.93g | 5% |
