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Located in Pocantico Hills, NY, Stone Barns is a laboratory for learning and catalyzing a culture of informed, healthy eating.

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Teaching & Learning

By educating people about food and farming, we're encouraging the food citizens of tomorrow to make healthier life choices for themselves and the planet.

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About Us

We are working to develop a culture of eating based on what farms need to grow to build healthy soil and a resilient ecosystem.

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Recipe

Cream of Beet Soup

Ingredients:

  • 1 lb beets (about 3 medium-sized) beets, peeled and coarsely chopped
  • 1 large onion, coarsely chopped
  • 1 sprig fresh marjoram sprig, or thyme or savory, or 1 teaspoon of any of these, dried.
  • 3 tablespoon unsalted butter
  • 1 quart chicken or vegetable stock
  • ½ cup heavy cream
  • 2 tablespoon red wine vinegar
  • Salt and pepper
  • ½ cup heavy cream, lightly whipped
  • Croutons (optional)
  • ¼ cup chopped fresh herbs like dill or marjoram

Cook the beets, onion, and marjoram in the butter in a 4-quart pot over medium heat until the onions begin to soften slightly, about 10 minutes.

Add the stock, partially cover the pot, and simmer slowly for about 30 minutes, until the beets are completely soft. Cook longer if needed.

Puree the soup in a blender or food processor

Add the cream and vinegar and bring the soup back to a simmer.

Season with salt and pepper.

Serve in bowls garnished with whipped cream and fresh herbs.

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