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Honey-Thyme Beet Soup With Beet Pickles And Honey-Thyme Butter

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 large beets (approximately 2 pounds, trimmed, peeled, and quartered)

3 stems fresh thyme

2 tbsp extra virgin olive oil

2 tbsp honey

1 medium sweet onion, such as Vidalia (approximately 3/4 pound), chopped coarsely

1/2 tsp fresh thyme

2 cup vegetable stock

kosher salt

freshly ground black pepper

1 large beet, trimmed, peeled, and cut into 1/4-inch cubes

1 cup white wine vinegar

1 cup water

1/4 cup honey

1 x cinnamon stick

1/2 tsp coriander seed

1/2 tsp black peppercorns

1 stick unsalted butter, softened

1 tbsp honey

whole walnuts, toasted at 350 degrees for 12-15 minutes

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