Busters Recipes

Warm Beet and Potato Soup
Makes 6 Servings

1 tablespoon butter
1 medium onion, chopped
1 pound potatoes, peeled and cut into 1/2-inch chunks
1/2 pound beets, peeled and cut into 1/2-inch chunks
2 cups water
1 (14 1/2-ounce) can vegetable or chicken broth
1 cup half-and-half
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley
In large saucepan, melt butter. Add onion and sauté until it starts to
brown. Add potatoes, beets, water and broth; bring to a boil over high heat.
Reduce heat to low and cook until tender--about 20 minutes.
Transfer half of potatoes and beets and about 1 cup broth to a blender or
food processor. Reserve remaining potatoes, beets and broth. Process mixture
until smooth; return to saucepan with remaining broth and
vegetables.Combine half-and-half and flour; stir into soup along with salt
and pepper. Bring to a boil; cook 1 minute. Divide among soup bowls; top
withsome parsley and serve.

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