GOLDEN BEET SOUP

Ingredients

• ​4 unpeeled medium golden yellow beets, trimmed (about 3 lb)
• 1 tbsp canola oil*
• 6 slices thick bacon, chopped (about 1 cup)
• 1 1/2 cups chopped onions
• 2 1/2 cups chopped peeled potatoes
• 8 cups no-salt-added chicken broth
• 1 cup whipping cream
• Salt and freshly ground pepper*
• Maple Cream*

Directions

1. Preheat oven to 400°F.
2. Combine beets and oil in a bowl; toss to coat. Wrap beets tightly in foil and place in a baking dish. Bake until tender when pierced with a fork, about 45 - 50 minutes. Unwrap beets. When cool enough to handle, peel and chop beets; set aside.
3. Add bacon to a Dutch oven over medium heat; cook, uncovered, stirring occasionally, until browned and crisp. Remove from heat. Remove half of bacon with a slotted spoon and drain bacon on paper towels; set aside. Add onions to remaining bacon in Dutch oven and sauté over medium heat until softened, about 10 minutes. Add beets, potatoes and broth; stir to combine. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are tender, about 15 - 20 minutes. Remove from heat.
4. Purée mixture in batches in a blender, filling blender no more than half full for each batch. Stir in cream. Season to taste with salt and pepper. Serve topped with Maple Cream and reserved bacon.

Ingredients

• ​1/2 cup sour cream
• 2 tbsp whipping cream
• 1 tbsp maple syrup
• 1 tsp fresh lemon juice

Yield: Makes 3/4 cup.

Directions

1. Combine all ingredients until blended. Refrigerate until serving.