Cream Of Red Beet Soup Rote Rueben Cremesuppe Recipes

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CREAMY ROASTED BEET SOUP



Creamy Roasted Beet Soup image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 10

1 pound (about 3) beets, roasted, peeled and sliced
1 cup minced onion
3 tablespoons butter
4 cups chicken broth
1 fresh thyme or 1/2 teaspoon dried
1 bay leaf
Salt and pepper
1/2 cup heavy cream
2 to 3 tablespoons red wine vinegar
Lightly whipped cream and dill sprigs for garnish (optional)

Steps:

  • In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 minutes. Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 minutes. Discard bay leaf. Transfer to a food processor or blender and puree, in batches if necessary, until smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through. Garnish each serving with cream and dill, if desired.;

CREAM OF RED BEET SOUP (ROTE RUEBEN CREMESUPPE)



Cream of Red Beet Soup (Rote Rueben Cremesuppe) image

Provided by Craig Claiborne

Categories     soups and stews, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 9

3 large beets, about 3/4 pound, trimmed top and bottom
Salt to taste if desired
1 3/4 cups beef broth
2 tablespoons cider vinegar
1/4 cup water
2 tablespoons caraway seeds
2 ounces ham, cut into thin slices
1 cup heavy cream
Freshly ground pepper to taste

Steps:

  • Put the beets in a kettle; add water to cover and salt to taste. Bring to a boil, cover and cook 30 minutes or longer until tender. Cooking time will depend on the size and age of the beets. Drain beets and peel.
  • Put two beets into a food processor or electric blender and blend thoroughly. Add 1/2 cup of the beef broth and blend once more. Spoon and scrape the mixture into a saucepan.
  • Cut the remaining beet into thin slices. Stack the slices and cut them into thin strips (julienne). There should be about 1/3 cup.
  • Put the vinegar, 1/4 cup water and caraway seeds in a saucepan and bring to a boil. Add the remaining broth and cook 5 minutes. Strain the broth and discard the seeds.
  • Heat the puree of beets and pour in the caraway broth. Bring to a boil.
  • Cut the ham into very thin strips. There should be about 1/4 cup.
  • Whip cream and add it to the soup, beating with a wire whisk. Add salt and pepper; bring to simmer.
  • Pour the soup into 6 cups and garnish each portion with thin strips of beet and ham.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 16 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 450 milligrams, Sugar 4 grams

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