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Categories:Viewed: 62 - Published at: 3 years ago
Ingredients
- 2 tablespoons olive oil or 2 tablespoons butter
- 2 lbs golden beets, diced
- 1 cup yellow onion, diced
- 3 cups chicken stock
- 1 cup water
- salt & fresh ground pepper
- 2 tablespoons fresh lemon juice
Method
- Saute beets and onions in olive oil for approximately 10 minutes.
- Add 2c of the chicken stock and heat through.
- Add 1c water.
- Bring to a boil.
- Reduce to a simmer for approximately 45 minutes or until beets are tender.
- Let cool slightly.
- Puree the soup in blender or food processor until very smooth.
- If soup is too thick, add some of the 3rd c of chicken stock.
- Add lemon juice. Season with salt and pepper.
- If you like, you can garnish with red beet puree.
