Beet Soup

By MiamiChick

Ingredients

• 1 3/4 lb Samll beets
• 1 to 2 Cloves of garlic
• 1 Tbsp olive oil
• 1 Large russet potato, peeled and diced
• 1 14 oz Cans chicken broth
• Salt and pepper to taste

Preparation

Step 1

Cut off all but 1 inch of beet stems and roots, wash. Do not peel. In a large covered saucepan, cook beets, covered, in boiling salted water 35 to 45 minutes or until tender. Darin and cool slightly. Slip skins off and dice beets.
In the same saucepan cook garlic in olive oil over medium heat for 1 minute. Add potato, cook and stir for 5 minutes, add beets and broth bring to boil. Simmer covered for 20 minutes.
Transfer to food processor and puree. Return to saucepan and heat thgough. Add salt and pepper to taste.