Mini Chilled Beet Soups

• 3 large beets (1 1/2 pounds), quartered
• 2 quarts chicken stock
• 1 medium onion, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon balsamic vinegar
• Salt and freshly ground pepper
• creme fraiche and small dill sprigs, for garnish

1. In a large saucepan, combine the beets, stock, onion, garlic, wine vinegar and balsamic vinegar; bring to a boil.
2. Reduce the heat to moderate and simmer until the beets are tender, 45 minutes.
3. Strain the soup in a colander set over a large heatproof bowl.
4. Let the vegetables cool slightly, then peel the beets and cut them into chunks.
5. Transfer the beets, onion and garlic to a blender.
6. Add 2 cups of the cooking liquid and puree until silky.
7. Stir the puree into the remaining cooking liquid; season with salt and pepper.
8. Chill for at least 3 hours.
9. Serve in small cups, garnished with dollops of creme fraiche and dill sprigs.

beets, chicken stock, onion, garlic, red wine vinegar, balsamic vinegar, salt, creme fraiche

Taken from www.foodandwine.com/recipes/mini-chilled-beet-soups (may not work)