Update my dinner status, I'm making this tonight.
6 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Heat the oil in a Dutch oven over medium-high heat. Add onion, saute 3 minutes or until tender. Add broth and
next 6 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.
2. 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.
3. Combine 1/2 cup soup and the 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. Yield; 8 servings
