Directions
- Drain the beets, reserving the liquid. Add enough broth to beet liquid to equal 2 cups. Place the beets and 2 tablespoons of the liquid in a food processor. Process the beets for 20 to 30 seconds or until completely pureed.
- Whisk together the beet liquid/broth mixture, flour, sugar, onion powder and lemon juice in medium saucepan. Cook over medium heat until mixture boils; simmer 1 minute, whisking constantly.
- Remove from the heat. Whisk in the pureed beets. Whisk in the sour cream and serve slightly warm immediately, or cover and refrigerate 30 minutes and serve chilled.
- Thin the remaining 2 tablespoons of sour cream with 2 teaspoons milk. Drizzle over individual servings of the soup. Garnish with herb sprigs, if desired.
- Calories:133
- Cholesterol:24
- Dietary Fiber:2
- Protein:3
- Sodium:467
- Total Carbohydrate:15
- Total Fat:6