Ingredients

• 2 tablespoons olive oil or 2 tablespoons butter
• 2 lbs golden beets, diced
• 1 cup yellow onion, diced
• 3 cups chicken stock
• 1 cup water
• salt & fresh ground pepper
• 2 tablespoons fresh lemon juice

Instructions

1. Saute beets and onions in olive oil for approximately 10 minutes.

2. Add 2c of the chicken stock and heat through.

3. Add 1c water.

4. Bring to a boil.

5. Reduce to a simmer for approximately 45 minutes or until beets are tender.

6. Let cool slightly.

7. Puree the soup in blender or food processor until very smooth.

8. If soup is too thick, add some of the 3rd c of chicken stock.

9. Add lemon juice. Season with salt and pepper.

10. If you like, you can garnish with red beet puree.