Golden Beet Soup

1. 1

   Saute beets and onions in olive oil for approximately 10 minutes.

2. 2

   Add 2c of the chicken stock and heat through.

3. 3

   Add 1c water.

4. 4

   Bring to a boil.

5. 5

   Reduce to a simmer for approximately 45 minutes or until beets are tender.

6. 6

   Let cool slightly.

7. 7

   Puree the soup in blender or food processor until very smooth.

8. 8

   If soup is too thick, add some of the 3rd c of chicken stock.

9. 9

   Add lemon juice. Season with salt and pepper.

10. 10

    If you like, you can garnish with red beet puree.

* Per serving · 4 servings · Values may vary.

No additional tips available.