Cold Beet and Celery Soup

1. 1

   In a heavy saucepan cook onion and celery in oil with sugar and salt and pepper to taste over moderately low heat, stirring, until softened and add beets, 1 tablespoon vinegar, and broth.

2. 2

   Simmer mixture, covered, 35 to 40 minutes, or until beets are very tender.

3. 3

   In a blender puree mixture in batches until very smooth, transferring as pureed to a bowl.

4. 4

   Chill soup, covered, at least 6 hours or overnight.

5. 5

   Thin soup with ice water and season with additional vinegar and salt and pepper.

6. 6

   Garnish soup with sour cream and chives.

* Per serving · 4 servings · Values may vary.