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Prep Time: 5 Minutes Cook Time: 720 Minutes |
Ready In: 725 Minutes Servings: 6 |
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I hate beets, but for some weird reason, I like this soup. Serve chilled with a dollop of sour cream. Cook time is chill time. Ingredients:
16 ounces canned beets, drained, reserve liquid |
3/4 cup chicken broth, i use low sodium college inn |
2 tablespoons chopped onions |
4 teaspoons lemon juice |
1/2 teaspoon salt |
1 dash pepper |
sour cream or plain yogurt |
Directions:
1. Combine the 2 cans of beets and 1/2 cup of beet liquid in blender jar.
2. Puree until mixture is smooth.
3. Add chicken broth, onion, lemon juice, salt and pepper and puree again until mixture is smooth.
4. Taste and adjust seasoning to taste.
5. Transfer to bowl, cover and refrigerate overnight.
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