Description
Sweet and earthy beet soup topped with fresh greens and crunchy cornbread croutons. A simple, satisfying meal.
Ingredients
Units
- • 4 cups (960 ml) pickled beets, drained
- • 3 cups (720 ml) water
- • 2 onions, chopped
- • 2 cloves garlic, chopped
- • 3 tbsp (45 g) butter
- • 4 tbsp (60 ml) maple syrup
- • 1 bay leaf
- • 4 tbsp (60 ml) heavy cream
- • small handful of fresh greens
- • a few handfuls of torn cornbread, toasted in the oven until golden brown
Instructions
- In a medium pot, melt the butter and cook the onions and garlic for about 10 minutes.
- Add the beets and maple syrup, stir, and cook for a few more minutes.
- Add the water and bay leaf. Simmer 30 minutes.
- Remove bay leaf and blend with a blender or hand mixer.
- Add the cream and season to taste with salt and pepper.
- Serve with greens and cornbread croutons.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230