Golden and Red Beet Soup

• 3 medium golden beets (about 1 pound with greens)
• 3 medium red beets (about 1 pound with greens)
• 1 large onion
• 2 tablespoons unsalted butter
• 4 cups water
• 2 teaspoons salt
• 2 1/2 cups milk
• 6 tablespoons creme fraiche or sour cream
• 3 tablespoons chopped fresh dill leaves
• Garnish: fresh dill sprigs

1. Trim beets (reserve greens for another use) and peel.
2. Separately cut golden and red beets into 1/4-inch-thick slices.
3. Finely chop onion.
4. In each of two 3-quart saucepans melt 1 tablespoon butter over moderate heat.
5. Add red beets and half of onion to butter in one pan and golden beets and remaining onion to other.
6. Cook beet mixtures, stirring, 5 minutes.
7. Add 2 cups water and 1 teaspoon salt to each beet mixture and simmer, uncovered, 40 minutes, or until beets are very tender.
8. In a blender or food processor puree each mixture separately with 1 1/4 cups milk until smooth (use caution when blending hot liquids).
9. Return soups to pans and reheat over moderate heat.
10. In a small bowl whisk together creme fraiche or sour cream and dill.
11. Divide soups among 6 bowls, pouring them simultaneously into opposite sides of each bowl.
12. Serve soup topped with cream mixture and garnished with dill.

golden beets, red beets, onion, unsalted butter, water, salt, milk, creme fraiche, dill, dill sprigs

Taken from www.epicurious.com/recipes/food/views/golden-and-red-beet-soup-15290 (may not work)