Beet Soup

By LittleValley

Ingredients

• 1 ¾ lb small beets
• 1-2 cloves garlic, minced
• 1 T. olive oil
• 1 large russet potato, peeled and diced
• 28 oz chicken broth
• salt and pepper

Preparation

Step 1

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 foe 35-45 minutes or until tender.
2.Drain and cool slightly. Slip skins off beets and dice.
3.Cook garlic in olive oil over medium heat for 1 minute. Add potato and cook for 5 minutes. Add beets and broth. Bring to a boil.
4.Cover and simmer for 20 minutes.
5.Using an immersion blender, food processor, or blender, puree until smooth. Return to the saucepan and heat through. Add salt and pepper to taste.