Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 medium onion (chopped)
  • 2 stalks celery (chopped)
  • 1 carrot (peeled and chopped)
  • 3 cloves garlic (chopped)
  • 3 large or 6 small beets (peeled and thinly sliced)
  • 4 cups chicken stock
  • salt and pepper to taste
  • sour cream or heavy whipping cream to finish
  • garnish with fresh basil

Instruction

  • In a heavy bottom stockpot or dutch oven, heat oil on medium high heat. When hot, saute onion, celery and carrot until soft, stirring occasionally, for about 5 minutes. Add garlic and cook for another minute. Stir in beets and cook for another 2-3 minutes.
  • Stir in stock, bring to a boil, cover and reduce heat to a simmer. Cook on low heat for 20-30 minutes until beets are tender.
  • Use an immersion blender or high powered blender to blend until smooth.
  • Season with salt and pepper and serve hot. Garnish with sour cream or heavy cream and ribbons of basil. Pairs well with a warm crusty bed. Can be served as an appetizer or a light main entree.