Beet Soup, Spring Greens, and Cornbread Croutons

If you don’t have the time to bake cornbread, you can top the soup with a dollop of cream or yogurt.
By Bryan Pickard

Beet Soup, Spring Greens, and Cornbread Croutons

Beet Soup, Spring Greens, and Cornbread Croutons
 
Prep Time
Cook Time
Total Time
 
If you don’t have the time to bake cornbread, you can top the soup with a dollop of cream or yogurt.
Author:
Recipe Type: Main
Serves: 4
Ingredients
  • • 4 cups pickled beets, drained
  • • 3 cups water
  • • 2 onions, chopped
  • • 2 cloves garlic, chopped
  • • 3 tablespoons butter
  • • 4 tablespoons maple syrup
  • • 1 bay leaf
  • • 4 tablespoons heavy cream
  • • small handful of fresh greens
  • • a few handfuls of torn cornbread, toasted in the oven until golden brown
Instructions
  1. In a medium pot, melt the butter and cook the onions and garlic for about 10 minutes.
  2. Add the beets and maple syrup, stir, and cook for a few more minutes.
  3. Add the water and bay leaf. Simmer 30 minutes.
  4. Remove bay leaf and blend with a blender or hand mixer.
  5. Add the cream and season to taste with salt and pepper.
  6. Serve with greens and cornbread croutons.
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