Summer Beet Soup

• 1 bunch fresh beets (about 4 medium)
• 1 medium potato
• 1 bay leaf
• 1 or 2 cloves garlic
• 1 cup sour cream or plain yogurt
• 1/2 of a small onion, raw
• Juice of 1 lemon
• 1/4 cup packed fresh dill and fresh parsley
• 1 tsp salt
• pepper to taste
• 1 cup ice

1. Put beets (whole or halved) into a saucepan with their skins on. Add the potato, bay leaves, and garlic, and add water to just cover. Boil until beets are cooked through, about 30 minutes. A knife should be able to be pushed into the beets with little resistance, like a cooed potato. Once done, set the pot into the fridge to cool.
2. Once beets are cooled, take them out of the pot and rub the skins off with a paper towel. It's much easier to rub them off at this point than to peel them before cooking.
3. Add beets, potatoes, garlic, and 1-cup of the cooking liquid to a blender. Add remaining ingredients and blend until smooth. Serve immediately or chill. Serve as-is or with a dollop of sour cream and a garnish of chopped dill.

fresh beets, potato, bay leaf, garlic, sour cream, onion, lemon, dill, salt, pepper

Taken from www.epicurious.com/recipes/member/views/summer-beet-soup-50142875 (may not work)