Yield: 4 servings
|1 can||Beets, sliced (247 ml), undrained|
|1 cup||Chicken broth|
|¾ cup||Sour cream, divided|
|2 tablespoons||Lemon juice|
|2 tablespoons||Yellow onion, chopped|
|½ teaspoon||Dill weed|
|\N \N||Salt to taste|
Using a food processor or electric blender, puree sliced beets with their liquid for one minute. Add broth, ½ cup sour cream, lemon juice, onion, sugar, and dill to the beets. Season with salt and puree the mixture until it is smooth, stopping occasionally to scrape the sides of the container with a rubber spatula.
Pour the soup into a medium-sized saucepan and heat gently over moderate heat until it is hot but not boiling, about 5 minutes. Ladle the soup inot bowls and swirl a dollop of the remaining sour cream into each serving. Serve immediately.
Preparation time: 15 minutes
Origin: Reader's Digest, October, 1994 From the Collection of Candis Compton Submitted By CANDIS COMPTON On 08-26-95