CREAM OF RED BEET SOUP (ROTE RUEBEN CREMESUPPE)

Cream of Red Beet Soup (Rote Rueben Cremesuppe) image

Provided by Craig Claiborne

Time 1h

Yield 6 servings

Number Of Ingredients 9

Ingredients

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