Beet and Apple Soup

• 1 tablespoon olive oil
• 1 teaspoon butter
• 2 apples, peeled and thinly sliced
• 1 carrot, peeled and thinly sliced
• 1 stalk celery, thinly sliced
• 2 (14 ounce) cans beets, drained
• 1 cup apple juice
• 1 cup chicken broth
• 1 bay leaf
• 12 teaspoon salt
• 14 teaspoon pepper
• 12 teaspoon chicken bouillon powder
• 14 cup cream (optional)

1. Heat oil and butter in saucepan.
2. Place apples, carrots and celery in pan and saute, covered until softened.
3. Add beets, juice, broth, bay leaf, salt and pepper.
4. Bring to a low boil and cook covered about 20 minutes.
5. Remove bay leaf.
6. Puree soup with an immersion blender.
7. Add cream just before serving.

olive oil, butter, apples, carrot, celery, beets, apple juice, chicken broth, bay leaf, salt, pepper, chicken bouillon powder, cream

Taken from www.food.com/recipe/beet-and-apple-soup-509417 (may not work)