Ingredients

• 1 pound (about 3) beets, roasted, peeled and sliced
• 1 cup minced onion
• 3 tablespoons butter
• 4 cups chicken broth
• 1 fresh thyme or 1/2 teaspoon dried
• 1 bay leaf
• Salt and pepper
• 1/2 cup heavy cream
• 2 to 3 tablespoons red wine vinegar
• Lightly whipped cream and dill sprigs for garnish (optional)

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Instructions

1. In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 minutes. Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 minutes. Discard bay leaf. Transfer to a food processor or blender and puree, in batches if necessary, until smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through. Garnish each serving with cream and dill, if desired.;