1 lb Beets, peeled and coarsely

           -chopped (about 3 medium)
      1 lg Onion, coarsely chopped

      1    Fresh marjoram sprig

           -OR
      1 t  Dried of chopped fresh thyme

      3 tb Unsalted butter

      1 qt Chicken or vegetable broth

    1/2 c  Heavy cream

      2 tb Good red wine vinegar

           Salt
           Pepper
    1/2 c  Heavy cream, lightly whipped

           Small croutons
    1/4 c  Chopped fresh herbs, such

           -as dill or marjoram
  From "Splendid Soups," by James Peterson (Bantam Books, 1993, $29.95).
  Cook beets, onion and marjoram in butter in a 4-quart pot over medium
  heat until onion begins to soften slightly, about 10 minutes. Add
  broth, partially cover pot, and simmer slowly for about 30 minutes,
  until beets are completely soft.
  Check them by trying to crush one against the side of the pot with a
  wooden spoon. Simmer longer if necessary.
  Puree soup in a blender or food processor. If you want soup to have a
  smoother texture, strain it through a medium-mesh strainer. Add cream
  of vinegar and bring soup back to a simmer. Season with salt and
  pepper.
  To serve, ladle into bowls and garnish with whipped cream, croutons
  and herbs, or serve garnishes separately and let diners help
  themselves.