Chilled Beet Soup with Yogurt and Herb Garnish
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Contributor: Ashley Hightower Makes 4 serving(s) + Ingredients4 cups homemade or canned low-salt chicken broth 1 pound beets, peeled and chopped 1 cup chopped onion 3/4 cup peeled, chopped carrot 2 tsp. chopped garlic 1 tsp. sugar 2 T. chopped fresh dill 2 T. chopped fresh chives or green onions 4 T non-fat plain yogurt + Directions1. Combine 4 cups broth, beets, onions, carrot and garlic in medium saucepan. Bring to boil. 2. Reduce heat to medium-low; cover and simmer until vegetables are very tender, about 35 minutes. Cool slightly. 3. Puree in blender in batches until smooth. Transfer to bowl. Thin with additional broth or water if soup is too thick. Mix in sugar. Season with salt and pepper. Cover and chill until cold, at least 4 hours or overnight. 4. Ladle soup into 4 bowls. Top each with 1 tablespoon yogurt, and sprinkle with dill and chives. Nutrition Facts:Calories: 91
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