- 10 medium golden beets, peeled.
- 4 medium yellow onion, chopped.
- 6 garlic cloves , minced.
- 8 cups low-sodium vegetable broth.
- 2 tbsp unsalted butter.
- 2 tbsp walnut oil.
- 1 cup heavy whipping cream.
- 2 tbsp lemon juice.
- 1 tbsp fresh thyme, minced.
- 2 tsp fresh parsley, minced.
- 1½ tsp salt.
- 2 tbsp walnut oil.
- 1 cup heavy whipping cream.
- 2 tbsp lemon juice.
- 1 tbsp fresh thyme, minced.
- 2 tsp fresh parsley, minced.
- 1½ tsp salt.
- 1 tsp ground black pepper.
Directions:
1- In a large stockpot, heat butter and walnut oil over medium-high heat.
Directions:
1- In a large stockpot, heat butter and walnut oil over medium-high heat.
2- Add beets, onion, and garlic, stirring to combine. Cook until vegetables soften, 8 to 12 minutes.
3- Add vegetable broth, stirring to combine. Simmer for 20 minutes.
4- Add cream, lemon juice, thyme, parsley, salt, and pepper, stirring well. Cook for 6 minutes.
3- Add vegetable broth, stirring to combine. Simmer for 20 minutes.
4- Add cream, lemon juice, thyme, parsley, salt, and pepper, stirring well. Cook for 6 minutes.
5- Remove from heat, and let cool slightly.
6- In the container of a blender, puree soup in batches until smooth, reserving ½ cup chopped beets for garnish. Divide soup among serving bowls.
7- Garnish individual servings with reserved beets, bread cubes, and fresh thyme.
6- In the container of a blender, puree soup in batches until smooth, reserving ½ cup chopped beets for garnish. Divide soup among serving bowls.
7- Garnish individual servings with reserved beets, bread cubes, and fresh thyme.