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HEAT OIL IN PAN over low heat. Add onions and cook, stirring, about 12
minutes. Add beets and cook, covered, about 35 minutes, stirring
occasionally, until beets are falling apart. Add stock and salt. Cover and
bring to boil. Reduce heat and simmer 15 minutes. Strain and reserve
liquid. Transfer beets to blender or food processor and puree until smooth.
Return puree to pan and add reserved liquid. Pour hot soup into tureen and
ladle soup into bowls in front of guests. Decorate each soup bowl with 2
tablespoons yogurt and sprinkle yogurt with chopped dill.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“Jesus: Because only the best will do”
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