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1
In a large saucepan, cover the beets with cold water and bring to a boil over hgih heat.
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2
reduce the heat to moderate and simmer the beets until tender, about 25 minutes.
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3
Drain the beets and let them cool slightly, then peel and cut into 2-inch chunks with a small sharp knife.
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4
In a large nonreactive saucepan, melt the butter over moderate heat.
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5
Add the onion and thyme sprigs and cook, stirring, until the onion is translucent, about 4 minutes.
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6
reduce the heat to moderately low and add the garlic.
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7
cook until softened, about 5 minutes.
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8
Add the beets, chicken stock and a large pinch each of salt and pepper.
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9
increase the heat to moderate, cover and simmer for 10 minutes.
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10
remove from the heat, uncover and let stand for 5 minutes.
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11
Discard the thyme sprigs.
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12
Working in batches, puree the soup in a blender until very smooth.
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13
Season with salt and pepper and let cool completely.
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14
Pour the soup into airtight containers and freeze for up to 1 month.
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15
Roast the chiles directly over a gas flame or under the broiler, turning, until charred all over.
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16
transfer the chiles to a large bowl, cover with plastic wrap and let steam for 5 minutes.
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17
Peel the chiles and remove the seeds, then transfer to an airtight container and strain any accumulated juices on top.
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18
Coat the chiles with the olive oil, season lightly with salt and pepper and freeze for up to 1 month.
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19
To serve, thaw the soup and chiles in the refrigerator overnight.
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20
rewarm the soup over moderate heat, stirring often.
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21
Finally chop the chiles and put them in a small bowl.
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22
Fold in the sour cream.
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23
Season the soup with salt, pepper and the lime juice and ladle into bowls.
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24
Dollop or swirl about 2 tablespoons of the chile cream in each serving.
