Chilled Beet Soup With Chives

1. 1

   In a large nonstick skillet, heat oil over low heat.

2. 2

   Add carrots and onion.

3. 3

   Cover; cook over medium low heat until vegetables are just tender, stirring occasionally, about 15 minutes.

4. 4

   Add vinegar, cover and cook until vegetables are very tender, about 10 minutes longer, or until the vinegar has reduced.

5. 5

   Working in batches, add beets with their liquid, honey, and carrot mixture to blender; puree.

6. 6

   Transfer to a large bowl, mix in the buttermilk and season with salt and pepper.

7. 7

   Chill until cold, about 3 hours.

8. 8

   To serve, ladle into bowls or mugs and top with chopped chives and sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.