Beet Apple Soup

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   1. Place the beets in a large, heavy pot and cover with the broth and juice. Bring to a boil, reduce the heat, and simmer, partially covered, until tender, about 45 minutes. Transfer the beets to a bowl with a slotted spoon. When cool enough to handle, slip off the skins and cut the beets into pieces.

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   2. Strain broth through a fine sieve lined with two paper towels and return it to the pot.

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   3. Melt the butter in a large skillet over medium- low heat. Add the apples and saute until just caramelized, about 10 to 15 minutes.

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   4. Puree the cooked beets and sauteed apples together in batches in a food processor, adding some broth through the feed tube. Return the puree to the pot and combine with the broth. Stir in the lemon juice, salt, and pepper. Pass the soup through a strainer, if desired.

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   5. Serve the soup hot or cold, dolloped with creme fraiche if desired.

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