Red Beet Soup
5 cans chopped beets, drained 2 oz or 1/2 stick butter 1 medium Vidalia or sweet type onion, peeled,
sliced 6 cups chicken broth* (canned or from Knorr bouillon cubes) 1 orange, juice and zest 2 tsp.
caraway seeds, ground
1/2 cup cream or Half & Half
2/2 teaspoon salt
3/4 teaspoon black pepper, to taste garnish with creme fraiche (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 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.
* Vegetable broth may be used for vegetarians.
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