Beet Cream Soup Recipe ingredients

To prepare this Beet Cream Soup Recipe, first chop one large beet very fine or grind it through a food chopper, taking care not to lose any of the juice. Add to it two and one-half cups milk. Steep in a double boiler fifteen or twenty minutes or longer after it reaches scalding temperature. Strain out the beet, pressing it well to extract all the flavor. Return the soup to the double boiler. Reheat, and thicken with one tablespoon of flour stirred smooth with a little cold milk. Add salt and one tablespoon of oil.