Creamy Yogurt Beet Soup

Makes ~ 6 cups

1 medium onion (Vidalia if possible) sliced
1 Tbs. butter or veg. oil
1 – 16 oz. can, undrained or 2 cups fresh cooked beets
2 cups chicken stock, homemade or canned
2 cups plain yogurt
1 cup sour cream
1 Tbs. red or white wine vinegar
1 Tbs. fresh lemon juice
salt and pepper to taste
addn’l. sour cream or yogurt, fresh dill, coriander or pepper for garnish

In a small skillet, sauté the onion in butter until soft.

In a food processor, combine beets, (beet liquid if using canned), chicken stock and onion. Puree until smooth, in batches if necessary.

If the soup is served cold, simply whisk in the yogurt, sour cream, vinegar, lemon juice, salt and pepper, then chill. If served warm, stir the beet mixture constantly while heating on top of stove. When it is hot, but not boiling, stir in other ingredients. Be careful not to boil as the yogurt will curdle. Garnish with a dollop of sour cream or yogurt & chopped fresh herbs or pepper.

Submitted by Cheryl Rowell, from The Stonyfield Farm Yogurt Cookbook