Recipe: Beet and Apple Soup

This soup is sweet and super tasty! If you like beets, you'll love this soup. 

Makes 
6 servings

Ingredients
10 medium beets (about 2-1/2 pounds)
1 medium sweet onion, chopped
1 medium potato, peeled and chopped
1 small cooking apple, such as Granny Smith or Gala, peeled, cored, and chopped
3 14 1/2 ounce cans reduced-sodium chicken broth
Salt
Ground black pepper
2 tablespoons dry sherry or white balsamic vinegar
1 recipe Skillet Beets (optional; below)
2 tablespoons vegetable oil

Directions

1. Peel eight of the beets* and cut each into 1-inch pieces. (*Reserve remaining two beets to make Skillet Beets.) In a 4-quart Dutch oven combine the chopped beets, onion, potato, apple, and broth; bring to boiling. Reduce heat. Simmer, covered, 25 to 30 minutes or until tender. Cool about 5 minutes.
2. Prepare Skillet Beets: Trim tops from remaining two beets to leave 1 inch of stem. Peel and thinly slice beets lengthwise from top to bottom. In a large skillet cook beet slices in hot olive oil over medium heat 8 minutes or until tender, turning once.
3. Transfer soup, half at a time, to a food processor. Cover; process until smooth. (Or blend with immersion blender.) Return to Dutch oven. Add Skillet Beets. Stir in sherry. Season to taste with salt and black pepper. Heat through.
4. To serve, ladle soup into bowls. Optional: Top with a dollop of plain greek yogurt.

Tip: Wear rubber gloves to avoid staining your hands purple! Use a vegetable peeler to get the skin off of the beets.
Adapted from: http://www.bhg.com/recipe/soups/beet-and-apple-soup-with-horseradish-cream/