Prep 20 mins
Cook 26 mins
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 lb potato, peeled and cut into 1/2-inch chunks
- 1⁄2 lb beet, peeled and cut into 1/2-inch chunks
- 2 cups water
- 1 (14 1/2 ounce) can vegetable broth or 1 (14 1/2 ounce) can chicken broth
- 1 cup half-and-half
- 2 tablespoons all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
- In large saucepan, melt butter.
- Add onion and sauté until it starts to brown.
- Add potatoes, beets, water and broth; bring to a boil over high heat.
- Reduce heat to low and cook until tender about 20 minutes.
- Transfer half of potatoes and beets and about 1 cup broth to a blender or food processor.
- Reserve remaining potatoes, beets and broth.
- Process mixture until smooth; return to saucepan with remaining broth and vegetables.
- Combine half-and-half and flour; stir into soup along with salt and pepper.
- Bring to a boil; cook 1 minute.
- Divide among soup bowls; top with some parsley and serve.
I bought some beets last week for the first time and had no idea what to do with them. This was great! Of course, I had to do it a little differently (control freak? :)) as usual. I used 2 shallots and 2 cloves garlic instead of onion. And water instead of broth (which I never have on-hand). And at the end, I sprinkled diced pecorino romano cheese on top to serve. YUM! And, as always with soups, it was even better the next day. I will probably leave out the parsley next time - just a personal taste preference. First time I'd tried it.
Delicious soup! I had to improvise a bit as my wife is allergic to onions and we didn't have any potatoes on hand. I replaced the onions with about a tablespoon of minced ginger and I replaced the potatoes with an equal amount of zucchini. The ginger blended really well with the other flavors and the zucchini added a nice juiciness. I'll definitely make this again.