Sweet and Sour Beet Soup
Sugar and vinegar make up the sweet and sour of this soup. Puréed potato and beet work as thickeners while the addition of light cream ensures a silky texture.
1 (8-ounce) can beets, drained
1/2 pound small, thin-skinned potatoes, cooked and peeled
1 cup beef broth
1/2 cup half-and-half (light cream)
1/2 cup chopped onion
2 tablespoons granulated sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
- In a food processor or blender, combine beets, potatoes, broth, half-and-half, onion, sugar, vinegar, salt and pepper; process until smooth. Transfer to a saucepan and heat thoroughly, but do not boil. Ladle into bowls and serve.
Makes 6 servings.