Chilled Beet Soup with Dill Cream

1. 1

   Combine 4 cups broth, beets, onions, carrot and garlic in medium saucepan.

2. 2

   Bring to boil.

3. 3

   Reduce heat to medium-low; cover and simmer until vegetables are very tender, about 35 minutes.

4. 4

   Cool slightly.

5. 5

   Puree in blender in batches until smooth.

6. 6

   Transfer to bowl.

7. 7

   Thin with additional broth if soup is too thick.

8. 8

   Mix in sugar.

9. 9

   Season with salt and pepper.

10. 10

    Cover and chill until cold, at least 4 hours or overnight.

11. 11

    (Can be prepared 2 days ahead.

12. 12

    Keep refrigerated.)

13. 13

    Ladle soup into bowls.

14. 14

    Sprinkle with dill and chives.

15. 15

    Top with sour cream.

* Per serving · 4 servings · Values may vary.

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