Beet & Caramelized Onion Soup
Peeled and then chopped to desired size
Butter or Ghee
Medium to Large
Size will vary
Peeled and Diced
Bring out the stockpot and place the beets inside.
Add 4 of the 5 cups of Chicken Broth to the stock pot, along with pepper and salt.
Be sure to cover and cook for up to 45-50 Minutes or until beets are soft.
Take out a large skillet and on medium heat, melt the butter or ghee.
Place the onion and carrots in the skillet so they can be sautéed. Constantly stir until the onions have caramelized and the carrots are soft.
Then once the carrots and onions are done, add them to the stockpot.
Allow the soup to simmer and cool down.
Once the soup has cooled, transfer to a blender to incorporate everything into a smooth puree, add the remaining Chicken Broth.
Place back into stockpot, add pepper and salt for a perferred taste. Bring to a simmer and enjoy!