Alex'S Beet Soup - cooking recipe

Ingredients

1 qt. chicken stock (clear)
4 (8 oz.) cans julienne beets
1 (8 oz.) can sliced beets
1 clove garlic, chopped
2 slices lemons
2 cucumbers
dry sherry

Preparation

Peel, seed and slice cucumbers.
Peel and slice lemons.
Bring stock to a boil and pour over cucumbers, lemon slices and julienne beets.
Add sherry and garlic to taste.
Let steep for 2 hours. Strain and reheat.
Garnish with sliced beets.
Do not let the soup boil for it will cloud.
It should be clear, ruby red.