INGREDIENTS
1 Tbsp unsalted butter
1 medium onion, diced
4 large gold beets
4 cups vegetable broth
1 cup whipping cream
3 Tbsp white wine vinegar
1 tsp tumeric
DIRECTIONS
Saute onions in butter for approximately four minutes. Add broth, gold beets, and cream. Simmer for approximately 30 minutes. Add vinegar and tumeric. Pour in blender and puree until smooth.
Optional toppings: sour cream or yogurt, pumpernickel croutons, fresh dill.
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