A Chilled Soup of Leek, Potato and Beet

1. 1

   Put oil, leeks and potatoes in a medium-sized saucepan.

2. 2

   Saute over medium heat, stirring constantly, until softened, about 8-10 minutes.

3. 3

   Add grated beets, saute 1 minute longer and add broth to pan.

4. 4

   Reduce heat to medium-low and simmer for approximately 1/2 an hour, until vegetables are practically melted into the broth.

5. 5

   Puree them in a blender or using an immersion blender (be careful with the immersion blender!

6. 6

   ).

7. 7

   Season to taste.

8. 8

   Add the cream and heat well, but do not boil.

9. 9

   Remove from heat.

10. 10

    If soup is too thick, thin it with a bit of milk.

11. 11

    Cool and refrigerate.

12. 12

    To serve: Sprinkle minced dill over top.

* Per serving · 4 servings · Values may vary.

No additional tips available.