Chilled Beet Soup With Dill Cream

Total Time: 5 hrs Preparation Time: 30 mins Cook Time: 4 hrs 30 mins

Ingredients

• Servings: 4
• 4 cups canned reduced-sodium chicken broth
• 1 lb beet, peeled and chopped
• 1 cup onion, chopped
• 3/4 cup carrot, peeled and chopped
• 2 teaspoons garlic, chopped
• 1 teaspoon sugar
• salt and pepper
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh dill, chopped
• sour cream

Recipe

• 1 combine 4 cups broth, beets, onion, carrot and garlic in medium saucepan.
• 2 bring to boil.
• 3 reduce heat to medium-low; cover and simmer until vegetables are very tender, about 35 minutes.
• 4 cool slightly.
• 5 puree in blender in batches until smooth.
• 6 transfer to bowl.
• 7 thin with additional broth if soup is too thick.
• 8 mix in sugar.
• 9 season with salt and pepper.
• 10 cover and chill until cold, at least 4 hours or overnight.
• 11 (can be prepared 2 days ahead, keep refrigerated).
• 12 ladle soup into bowls, sprinkle with dill and chives. top with sour cream.