Beet Soup with Winter Ambrosia and Lemon EVOO

Beet Soup

INGREDIENTS:

1 TEASPOON QUAIL AND OLIVE LEMON EVOO

1 CUP CHOPPED ONION

4 CUPS LOW SODIUM CHICKEN BROTH

2 CUPS WATER

QUAIL AND OLIVE WINTER AMBROSIA

1/2 TEASPOON SALT

1/4 TEASPOON PEPPER

3 BEETS, PEELED AND HALVED

1-2 MEDIUM BAKING POTATOES, PEELED AND HALVED

1 BAY LEAF

1 TEASPOON LEMON JUICE

8 TEASPOONS REDUCED FAT SOUR CREAM

Heat Quail and Olive Lemon Evoo in dutch oven over medium high heat.  Add onion, saute for 3 minutes or until tender. Add chicken broth, water , salt, pepper, beets potato, bay leaf, lemon juice, and winter ambrosia to taste.  Bring to boil, reduce heat and simmer uncovered for 20mins just until beets and potatoes are tender. Add more winter ambrosia according to your tastes. Discard the bay leaf and puree mixture. Let warm for about 5 minutes before serving, adjust your seasonings if desired. To serve, ladle soup into bowls and top with a dollop of sour cream. Enjoy! 

If one desires a little "kick" to your soup, add some finishing oil like Quail and Olive Habanero to your soup!