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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I learned how to prepare this soup during a vegetarian cooking class. I'm not very fond of beets, but this was rather tasty. Recipe courtesy Rob McLean, instructor. Ingredients:
4 medium sized beets, cooked and cubed |
4 medium sized potatoes, cubed |
1 onion, chopped |
1/4 cup fresh dill |
2 tablespoons butter |
8 cups vegetable stock |
1/2 cup cream or 1/2 cup half-and-half cream |
salt and pepper |
Directions:
1. Saute onions with dill in butter until softened.
2. Add cubed potatoes and saute for a few minutes.
3. Add stock and beets.
4. Bring to a boil, reduce to a simmer and cook for approximately 30 minute.
5. Blend with a hand blender until desired texture.
6. Finish with cream or half/half, salt and pepper to taste.
7. Serve hot.
8. Note: prep. time includes cooking of the beets.
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