This healthy recipe calls for young golden beets that still have their tops. If they are unavailable, use the larger beets, preferably golden, and thinly slice. This soup can be served hot or cold. Make up to 2 days ahead of time.
- 2 bunches baby golden beets and their greens (about 1½ lbs/750 g)
- 1 cup sliced onion
- 6 cups chicken stock
- ¼ cup whipping cream
- Salt and freshly ground pepper
- ¼ cup sour cream
- 2 tbsp chopped fresh dill
Cut greens off beets and reserve. Wash and peel beets, then slice. Place sliced beets, onions and chicken stock in a pot and bring to boil over high heat. Reduce heat and simmer for 15 minutes or until vegetables are tender.
Cut stems from reserved greens and discard. Wash greens well and slice. Add to pot and cook until greens are wilted. Purée in a blender or with a hand blender and add cream. Bring to boil and remove from heat.
Combine sour cream and dill.
Spoon soup into bowls and swirl in sour cream mixture.