Chilled Beet Soup With Dill Cream

• 4 cups canned reduced-sodium chicken broth
• 1 lb beet, peeled and chopped
• 1 cup onion, chopped
• 34 cup carrot, peeled and chopped
• 2 teaspoons garlic, chopped
• 1 teaspoon sugar
• salt and pepper
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh dill, chopped
• sour cream

1. Combine 4 cups broth, beets, onion, carrot and garlic in medium saucepan.
2. Bring to boil.
3. Reduce heat to medium-low; cover and simmer until vegetables are very tender, about 35 minutes.
4. Cool slightly.
5. Puree in blender in batches until smooth.
6. Transfer to bowl.
7. Thin with additional broth if soup is too thick.
8. Mix in sugar.
9. Season with salt and pepper.
10. Cover and chill until cold, at least 4 hours or overnight.
11. (Can be prepared 2 days ahead, keep refrigerated).
12. Ladle soup into bowls, sprinkle with dill and chives.
13. Top with sour cream.

chicken broth, beet, onion, carrot, garlic, sugar, salt, fresh chives, fresh dill, sour cream

Taken from www.food.com/recipe/chilled-beet-soup-with-dill-cream-172080 (may not work)