Categories: Soup- Stew- Chowder- Chili

Ingredients

• 1 3/4 lb. small beets
• 1 to 2 cloves garlic, minced
• 1 Tbsp. olive oil
• 1 large russet potato. peeled diced (1 1/2 cups)
• 2 14 oz. cans chicken broth
• Salt and pepper
• 1 recipe Roasted Baby beets (optional)

Directions

1. Cut off all but 1 inch of beet stems and roots: wash. Do not peel. In a large covered saucepan, cook beets, covered in boiling salted water 35 to 45 minutes or until tender. Drain and cool slightly. Slip skins off beets and dice beets.

2. In the same saucepan cook garlic in olive oil over medium heat for 1 minute. Add potato, cook and stir for 5 minutes. Add beets and broth, bring to boiling. Simmer, covered, for 20 minutes.

3. Transfer half of the mixture to a blender container or food processor bowl (process in batches if using a small food processor). Cover and blend or process until smooth.

4. Return pureed mixture to the saucepan, heat through. Add salt and pepper to taste. Ladle into bowls. Add half of a Roasted Baby Beet to each serving, if desired. Top each with a dollop of sour cream or crème fraiche.

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