Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
- 1 tbsp olive oil
- 1 small yellow onion, chopped
- 3 cups chicken broth
- ¼ tsp salt
- ¼ tsp ground black pepper
- 4 medium cooked beets, peeled and halved
- 1 medium potato, peeled and halved
- 1 bay leaf
- 1 tsp lemon juice
- 2 tbsp sour cream
- 2 tbsp milk
- Heat the olive oil in a skillet and add the onions. Cook until soft, about 7 minutes.
- Add the remaining ingredients, except for the sour cream and milk, and bring to a boil. Cover, lower the heat and simmer for 20 minutes until potato is soft.
- Bring to room temperature and purée in a blender until smooth.
- Add the sour cream and milk to a squeeze bottle and shake well. Drizzle over the soup before serving warm.
Makes 4 cups
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/beet-soup/
3.4.3174