chilled beet soup

Ingredients:

6 medium beets, trimmed and unpeeled

1 T butter

1 large onion, finely chopped

1 carrot, peeled and grated

1 tsp sugar

4 cups chicken broth

2 T freshly squeezed lemon juice

1 cup sour cream, plus 2 T sour cream thinned with 2 T half and half

Fresh dill sprigs for garnish

Directions:

Preheat oven to 350 degrees.

Wash the beets. Wrap each beet in aluminum foil. Place on a foil lined rimmed baking sheet. Bake until fork tender, about one hour. Allow beets to cool in the foil.

With rubber gloves on, remove the beets from the foil and slip off the skins. Coarsely grate the beets. (Be careful as the juice from the beets will stain.)

In a stockpot melt the butter. Add the chopped onion and grated carrot. Sauté over medium heat for ten minutes. Add the grated beets, sugar and chicken broth. Bring to a boil, then simmer for 20 to 30 minutes until the vegetables are tender.

Remove from the heat and carefully puree with a hand blender. Stir in the lemon juice. Season with salt and pepper. Allow to cool to room temperature then chill in the refrigerator, preferably overnight.

Before serving stir in the sour cream.

Ladle into bowls. Swirl top with thinned sour cream and garnish with a sprig of dill.

Serves 4