Savory Beet Soup (from Cooking Light)
1 teaspoon olive oil
1 cup chopped onion
4 cups chicken broth (or vegetable broth)
2 cups water
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3 medium beets, peeled and halved
1 medium potato, peeled and halved crosswise
1 bay leaf
1 tsp. lemon juice
8 teaspoons. light sour cream
Heat oil in Dutch oven over medium-high heat. Add onion; sauté 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.
Place one-third broth mixture in blender or food processor; process until smooth. Place pureed mixture in large bowl and repeat procedure with remaining broth mixture until all is smooth. (I generally like to use a hand blender right in the pot for soups). Return pureed mixture to pan. Warm soup over low heat 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice.
Combine 1/2 cup soup and the sour cream, stirring with whisk. Place soup in bowls (8 servings of 3/4 cup each). Top each with about 1 Tablespoon sour cream mixture. Swirl sour cream mixture with a knife for a fancy presentation!