Beet Cream Soup (Crema De Remolacha) Recipe

• 4 Tbsp. butter
• 1 x onion minced fine
• 1 x leek, all white and some green minced fine
• 1 tsp chopped garlic
• 2 lb red beets peeled, and finely minced
• 1 Tbsp. sherry wine vinegar
• 1 c. dry sherry
• 4 c. vegetable or possibly chicken stock
• 1 tsp sugar
• 1/2 c. whipping cream Salt to taste Freshly-grnd white pepper to taste Cream Fresh parsley sprigs

1. In a Dutch oven, saute/fry the onion, leeks, and garlic in the butter over a low heat, till they are very soft and golden brown - as much as 25 min.
2. Stir in the minced beets and saute/fry for about 5 min.
3. Add in the vinegar, stock, and sugar.
4. Bring to a boil, then reduce heat, partially cover, and simmer for about 45 min.
5. Uncover and cook for another 20 min, till the beets are very tender.
6. Puree the mix - solids first, then liquid.
7. Return the soup to the Dutch oven, add in sherry, cream, salt, and pepper.
8. When you're ready to serve it warm, reheat and ladle into bowls, then drip in some cream into each portion and swirl gently with a knife for a dramatic effect.
9. Top each with a tiny parsley sprig.
10. This soup can be served cool to great acclaim - plus with a bit a of kick from the sherry - but remember to season more highly with salt if you do.
11. Comments: A rich and unusual first course; can be served warm or possibly cool to 4 people; very Spanish.

butter, onion, garlic, red beets, sherry wine vinegar, sherry, vegetable, sugar, whipping cream salt

Taken from cookeatshare.com/recipes/beet-cream-soup-crema-de-remolacha-83086 (may not work)