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Recipe Source: cdkitchen.com
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Red Beet Soup
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Serves/Makes: 8
Ready in: < 30 minutes
- 5 cans chopped beets, drained
- 4 tablespoons butter
- 1 medium Vidalia or sweet type onion, peeled, sliced
- 6 cups chicken or vegetable broth (canned or from bouillon cubes)
- 1 orange, juice and zest
- 2 teaspoons ground caraway seeds
- 1/2 cup cream or half & half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, to taste
- garnish with creme fraiche (or sour cream)
Drain canned beets and reserve. Melt butter in a saucepan. Add sliced onions and cook until translucent. Add beets and stock to cover and bring to a boil. Add orange juice and zest, ground caraway, and cream. Bring to a boil, but do not let boil. Cool and puree soup in blender and return to saucepan. Season with salt and black pepper. Add more stock if needed. Serve warm. Garnish with a drizzle of creme fraiche or sour cream.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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