Beetroot Soup With Horseradish

Ingredients

• 1 teaspoon olive oil
• 1 cup chopped onion
• 4 cups fat-free, less-sodium chicken stock
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 medium beets, peeled and halved
• 1 medium potato, peeled and halved crosswise
• 1 bay leaf
• 1 teaspoon lemon juice
• 8 teaspoons reduced-fat crème fraiche  
• 1/2 small jar Polish horseradish 

Instructions

1. Heat the oil in a pan over a medium heat. Add onion; sauté 3 minutes or until tender. 
2. Add beets, potato, salt, pepper, bay leaf and the stock. Bring to a boil; reduce heat, and simmer for 20 minutes or until beets and potato are tender. Discard bay leaf.
3. Place mixture in blender or food processor; process until smooth.  Return pureed mixture to pan. Warm soup over low heat for 5 minutes. Remove from heat, and stir in lemon juice.
4. Combine 1/2 cup soup and the sour cream, stirring with a whisk. Pour back into the rest of the soup and stir. Add horseradish and stir with a whisk until smooth (alternatively, use blender). Serve with brown roll or rustic bread.