A pot full of healthy and hearty root vegetables with a sinful splash of cream.
3 tablespoons butter
2 large onions, coarsely chopped
8 cups chicken (or vegetable) stock
6 carrots, sliced
6 large Yukon gold potatoes, cut into large matchsticks
2 teaspoons EACH salt and pepper
1 tablespoon dried marjoram
2 tablespoons honey
2 pounds (about 8 large) cooked beets, cut into large matchsticks
2 tablespoons red wine vinegar
1/2 cup heavy cream
Melt butter in large soup pot and cook onions over medium-low heat until tender. Pour in chicken stock. Add carrots, potatoes, salt, pepper marjoram and honey. Bring to a boil, reduce heat to simmer and cook 25 - 30 minutes, uncovered, or until vegetables are tender. Add cooked beets and simmer another 15 minutes. Stir in vinegar. Remove from heat and stir in heavy cream. Serves 6. Note: Good with a dark rye bread or cornbread.