Elegant Beet Soup With Rye by Tamasin Day-Lewis Elle Magazine

• 4 -5 beets, medium sized
• 1 small onion, minced
• 1 garlic clove, minced
• 1 teaspoon olive oil
• 5 cups chicken stock or 5 cups water, heated
• 1 slice rye bread, stale without the crust
• plain yogurt
• 1 teaspoon tarragon or 1 teaspoon dill, chopped
• salt and pepper

1. preheat oven to 400.
2. Wrap each beet but one in foil.
3. Roast for an hour or until easily pierced.
4. Peel and cut into chunks.
5. Saute onion and garlic in oil with salt until soft.
6. Add beets and stock or water.
7. Simmer uncovered for five minutes.
8. Remove from heat.
9. Season with black pepper.
10. Add rye bread.
11. Puree the soup in batches in your blender or food processor.
12. (TIP: Take of the plastic part from the middle of the lid or the entire lid and cover the blender with a towel or you will end up with soup EVERYWHERE!
13. The steam will make it explode out of the blender -- if you must know.
14. ).
15. Grate remaining raw beet into each bowel.
16. Top with yogurt and tarragon or dill.

beets, onion, garlic, olive oil, chicken, rye bread, yogurt, tarragon, salt

Taken from www.food.com/recipe/elegant-beet-soup-with-rye-by-tamasin-day-lewis-elle-magazine-414239 (may not work)