Sugar and vinegar make up the sweet and sour of this soup. Puréed potato and beet work as thickeners while the addition of light cream ensures a silky texture.
1 (8-ounce) can beets, drained
1/2 pound small, thin-skinned potatoes, cooked and peeled
1 cup beef broth
1/2 cup half-and-half
1/2 cup chopped onion
2 tablespoons granulated sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
In a food processor or blender, combine beets, potatoes, broth, half-and-half, onion, sugar, vinegar, salt and pepper; process until smooth. Transfer to a saucepan and heat thoroughly, but do not boil. Ladle into bowls and serve.
Makes 6 servings.