Cold Beet and Celery Soup

• 1 cup finely chopped onion
• 2 cups thinly sliced celery
• 2 tablespoons olive oil
• 2 teaspoons sugar
• 1 1/2 pounds beets, peeled and cut into 1-inch pieces
• 1 tablespoon red-wine vinegar plus additional to taste
• 3 cups low-salt chicken broth
• ice water for thinning soup
• sour cream, seasoned with bottled horseradish, and minced fresh chives for garnish

1. In a heavy saucepan cook onion and celery in oil with sugar and salt and pepper to taste over moderately low heat, stirring, until softened and add beets, 1 tablespoon vinegar, and broth.
2. Simmer mixture, covered, 35 to 40 minutes, or until beets are very tender.
3. In a blender puree mixture in batches until very smooth, transferring as pureed to a bowl.
4. Chill soup, covered, at least 6 hours or overnight.
5. Thin soup with ice water and season with additional vinegar and salt and pepper.
6. Garnish soup with sour cream and chives.

onion, celery, olive oil, sugar, beets, redwine vinegar, lowsalt, water, sour cream

Taken from www.epicurious.com/recipes/food/views/cold-beet-and-celery-soup-12488 (may not work)