Savory Beet Soup recipe

So, I needed to have this recipe online so I could link to it easily and thought maybe some of the 3 of you that follow would enjoy it too. If you don't like beets, this could be a good way to eat them since the flavor is mellowed out by the potatoes. Play around with the number of beets and potatoes until it has the taste and consistency you prefer. Enjoy!

Savory Beet Soup

Adapted from a Cooking Light recipe

Yield: 8 servings

Ingredients:

1 teaspoon olive oil

1 cup chopped onion

¼ teaspoon fennel seeds

4 cup chicken broth

2 cup water

½ teaspoon salt

¼ teaspoon ground pepper

3 medium beets, peeled & halved

1 medium potato, peeled & halved crosswise

Dash of dill weed

½ teaspoon sweet Hungarian paprika

1 bay leaf

1 teaspoon lemon juice

Optional: 8 tsp sour cream

Preparation:

Heat oil in a Dutch oven over medium-high heat. Add onion and fennel seeds; saute 3 minutes or until tender. Add broth and next nine ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf.

To blend, use immersion blender in pot or place one-third broth mixture in blender or food processor; process until smooth. Place pureed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat and stir in lemon juice.

Optional: Combine ½ cup soup and sour cream, stirring with a whisk. Divide soup evenly among each of 8 bowls. Top each serving with 1 tablespoon sour cream mixture; swirl sour cream mixture using the tip of a knife.