Chilled Beet & Celery Soup - cooking recipe

Ingredients

1 1/2 lbs beets
1 large onion
2 cups celery, thinly sliced
2 tablespoons olive oil
salt and pepper
2 teaspoons sugar
1 tablespoon red wine vinegar
3 cups low sodium chicken broth
1/2 lemon, juice of
1/3 cup plain yogurt
2 tablespoons minced chives

Preparation

Peel the beets and cut them into 1\" chunks.
Yes, raw.
Peel and dice the onion, and chop the celery.
In a heavy-bottomed soup pot, cook the onion and celery in the olive oil, with the sugar and a little salt and pepper.
When soft, add the beets, vinegar and broth, and simmer, covered, until they are tender- about 40 minutes.
Puree the soup, and chill 6 hours to overnight.
Adjust the seasoning of the soup by adding a little more salt and pepper, if needed, and lemon juice to taste.
Serve with a dollop of yogurt, and a sprinkling of minced chives.