Thursday, October 27, 2005


4 cups chicken or vegetable stock
2 cups water
3 medium beets, peeled and chopped
1 large potato (white), peeled and chopped
1 large carrot, scrubbed and chopped
½ medium onion, chopped
¾ cup fresh or frozen peas
1 ½ tbs vinegar
½ cup whipping cream
1 tbs flour
1 tbs chopped fresh dill
kosher salt/fresh-ground pepper

In a large pot or stock pot over high heat bring stock, water, beets, potato, carrot and onion to boil. Reduce heat to medium-high and simmer rapidly for 15-20 minutes, until vegetables are just tender. Skim off foam as it collects around the edges of pot.

Stir in peas and vinegar. Add flour to cream and stir until smooth. Stir into soup. Add fresh dill and season to taste with salt and pepper.

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