Busters Recipes

Beet Cream Soup / Crema de Remolacha

A rich and unusual first course; can be served hot or cold
to 4 people; very Portuguese.

4 Tablespoons butter
1 onion, chopped fine
1 leek, chopped fine with all white and some
green part
1 teaspoon garlic, minced
2 pounds red beets, peeled and finely chopped
1 Tablespoon of sherry wine vinegar
1 cup of dry sherry
4 cups of vegetable or chicken stock
1 teaspoon of sugar
1/2 cup of whipping cream
salt and white pepper

Garnish: Cream and parsley

In a Dutch oven, saute the onion, leeks, and garlic in the
butter over a low heat, until they are very soft and
golden--as much as 25 minutes.
Stir in the chopped beets and saute for about 5 minutes.

Add the vinegar, stock, and sugar. Bring to a boil, then
reduce heat,
partially cover, and simmer for about 45 minutes.

Uncover and cook for another 20 minutes, until the beets are
very tender.

Puree the mixture--solids first, then liquid.

Return the soup to the Dutch oven, add sherry, cream, salt,
and pepper.
When you're ready to serve it hot, reheat and ladle into
bowls, then drip in some cream into each portion and swirl
gently with a knife
for a dramatic effect.

Top each with a tiny parsley sprig.

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