with Horseradish Cream
2 Tbs unsalted butter
1 large onion, finely chopped
1 clove garlic, minced
2 leeks, white part, finely chopped
12 ounces beets, peeled and chopped
1 tsp dried thyme
1 bay leaf
Kosher salt & pepper, to taste
3-4 cups vegetable or chicken broth
White wine vinegar, to taste
Horseradish cream, recipe follows
Place soup pot over medium heat; put in butter. When butter is frothy, stir in onion, garlic, leek and beets. Season with thyme, bay leaf and a pinch of salt; saute until vegetables begin to soften. Increase heat to high and add stock; bring to a boil. Decrease heat and simmer until vegetables are tender.
In batches, puree soup in blender. Transfer to clean soup pot. Bring to a boil over high heat; season to taste with salt, pepper and vinegar. Serve with horseradish cream.
3/4 cup sour cream or creme fraiche
3 Tbs prepared horseradish, or more to taste
Whisk together ingredients.