Golden Beet Summer Soup

• 6 organic golden beets
• 2 cups best quality vegetable stock
• 1 cup non-fat Greek yogurt
• 1 cup low-fat sour cream
• 1/2 teaspoon saffron threads
• juice of one Meyer lemon
• 1 tablespoon organic cane sugar
• 1 teaspoon sea salt
• 1/2 teaspoon ground white pepper
• 3 scallions chopped, white and light green parts
• 1 hothouse cucumber, seeded, large dice
• 1/3 cup fresh dill, chopped

1. Wash and top the beets. Boil until tender, about one hour of cooking.
2. Drain the cooked beets, saving two cups of the cooking liquid.Cool and remove skins. Strain the cooking liquid and cut the beets into large dice. Set beets and liquid aside.
3. In a large bowl, whisk together the cooking liquid, stock, yogurt, sour cream, saffron, lemon juice and sugar. Add salt and pepper.
4. Add the beets, scallions, cucumber and dill.
5. Stir and chill 6-8 hours. Garnish with a dollop of yogurt and some chopped dill before serving.

golden beets, vegetable stock, nonfat, lowfat sour cream, saffron threads, lemon, cane sugar, salt, ground white pepper, scallions, hothouse cucumber, fresh dill

Taken from food52.com/recipes/3319-golden-beet-summer-soup (may not work)