Cold Beet Soup - cooking recipe

Ingredients

1 (16 oz.) can beets, undrained
1 (14.5 oz.) can chicken broth
1 small white onion, cut in chunks
1 small lemon, peeled, sectioned and seeded
1 (8 oz.) carton sour cream or nonfat yogurt
fresh dill, parsley and/or thin cucumber slices for garnish
salt to taste

Preparation

In blender or food processor, combine beets, broth, onion, lemon, dill weed and salt to taste.
Process until all ingredients are pureed.
Pour into refrigerator container and stir in sour cream or yogurt.
Refrigerate several hours or overnight to blend flavors.
Serve cold.
Garnish with fresh dill, parsley and/or thin cucumber slices.
Makes 4 servings.