Cream of beet
6 medium size beets, coarsely diced
1 tablespoon olive oil
1 onion, diced
1 clove garlic, finely chopped
1 tablespoon red wine vinegar
4 cups poultry broth
Salt and pepper
Pour olive oil into a saucepan and sweat onion and garlic. Season. Add beets and cook for 1 minute. Deglaze with vinegar. Moisten with broth. Simmer for 45 minutes or until beets are tender. Purée in a blender, then strain through a chinois (conical mesh sieve). Reserve.
Cream of apples
4 large Cortland apples, peeled and cut in pieces
Lemon juice
1 onion, diced
1 clove garlic, finely chopped
1 tablespoon olive oil
1 potato, diced
4 cups poultry broth
1/4 cup 35% cream
Salt and pepper
Drizzle lemon juice over the apple pieces. Reserve.
Pour olive oil into a saucepan and sweat onion and garlic. Season. Add apples and potato and moisten with broth. Simmer for 25 minutes. Purée in a blender, then strain through a chinois. Reheat and add cream.