Mini Chilled Beet Soups

1. 1

   In a large saucepan, combine the beets, stock, onion, garlic, wine vinegar and balsamic vinegar; bring to a boil.

2. 2

   Reduce the heat to moderate and simmer until the beets are tender, 45 minutes.

3. 3

   Strain the soup in a colander set over a large heatproof bowl.

4. 4

   Let the vegetables cool slightly, then peel the beets and cut them into chunks.

5. 5

   Transfer the beets, onion and garlic to a blender.

6. 6

   Add 2 cups of the cooking liquid and puree until silky.

7. 7

   Stir the puree into the remaining cooking liquid; season with salt and pepper.

8. 8

   Chill for at least 3 hours.

9. 9

   Serve in small cups, garnished with dollops of creme fraiche and dill sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.