Chilled Beet Soup with Chives

Ingredients

• 1½ tsp olive oil
• 3 medium carrots, peeled, chopped
• 3-4 beets, quartered
• 1 onion, finely chopped
• 1½ tsp balsamic vinegar
• 1 tbsp sugar
• 2 cups buttermilk
• chopped fresh chives

Recipe Notes

This recipe is adapted from Bon Appetit, June 1996

Directions

Heat oil in large non stick skillet over low heat. Add carrots, beets and onion. Cover; cook until vegetables are just tender, stirring occasionally, about 20 minutes. Add vinegar, cover and cook until vegetables are very tender, about 10 minutes longer. Working in batches, add sugar and carrot mixture to blender or food processor. Or, use an immersion blender and blend the soup right in the pan. Purée. Transfer to large bowl. Mix in buttermilk. Season with salt and pepper. Chill until cold, about 3 hours. (Can be made 2 days ahead. Cover; keep chilled.) Top with chives.