golden beet soup

Golden Beet Summer Soup
2 servings

1 can low salt chicken broth
4 golden beets
1 Tbsp heavy cream
½ tsp lemon zest, finely chopped
1 tsp fresh chives chopped
Greek yogurt
Salt and pepper

Wash beets, wrap in foil and bake in oven at 400 degrees until fork tender (about an hour). When cool, skin the beets. Beets can be refrigerated at this point for later use, or proceed with soup. Chop beets into cubes.

Heat chicken broth and beets in medium saucepan. Puree in blender or with immersion blender until smooth. Add cream, lemon zest and salt and pepper to taste. Serve topped with a dollop of Greek yogurt and fresh chives.

http://www.tastemonials.net/2010/08/golden-beet-experiment.html