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Chilled Beet Soup with Dill Cream
4 c Canned low-salt chicken broth; (or more)
1 lb Beets; peeled, chopped
1 c Chopped onion
3/4 c Peeled chopped carrot
2 ts Chopped garlic
1 ts Sugar
2 tb Chopped fresh dill or 2 teaspoons dried dillweed
2 tb Chopped fresh chives of green onions
Combine 4 cups broth, beets, onions, carrot and garlic in medium saucepan.
Bring to boil. Reduce heat to medium-low; cover and simmer until vegetables
are very tender, about 35 minutes. Cool slightly. Puree in blender in
batches until smooth. Transfer to bowl. Thin with additional broth if soup
is too thick. Mix in sugar. Season with salt and pepper. Cover and chill
until cold, at least 4 hours or overnight. (Can be prepared 2 days ahead.
Ladle soup into bowls. Sprinkle with dill and chives. Top with sour cream.
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