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Montebello Beet Soup

soups, vegetables

8 beets; 1 1/2 pounds
2 potatoes
1 tablespoon olive oil
1 onion; chopped
1 teaspoon medium curry powder or paste
6 cups chicken stock
1 tablespoon liquid honey
1/4 teaspoon salt
1/4 cup sour cream
1/4 cup finely chopped chives; or
1/4 cup green onions; optional

Peel beets and potatoes, cut vegetables into 1-1/2-inch cubes. In large heavy saucepan, heat oil over medium heat; cook beets, potatoes, onion and curry powder, stirring often, for about 8 minutes or until onions are softened. Add stock, honey and salt, bring to boil. Reduce heat to medium low, cover and simmer for about 25 minutes or until vegetables are tender. In blender or food processor, purée beet mixture, in batches, until smooth. (Soup can be prepared to this point and refrigerated in airtight container for up to 2 days or frozen for up to 1 month.) Return soup to clean saucepan, heat until simmering. Ladle into soup bowls. Garnish each with dollop of sour cream, and chives (if using).

Contributor: Canadian Living - October, 1997

Yield: 8 servings

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