Chilled Beet & Celery Soup

My mother served this for a Thanksgiving lunch. I admit, I was a little dubious about it at first, since beets have never been my favourite vegetable. (Once upon a time they were my absolutely least-liked food, but I've seen at least a glimmer of the light.) Anyway, this soup was delicious! Just wonderful! I made sure to get the recipe from her before heading home. (She adapted the recipe from Gourmet Magazine.)Note: the celery can be replaced with peeled, chopped celery root.

• Ready In: 7 hrs
• Serves: 4

Ingredients

• 1 1⁄2 lbs beets
• 1  large onion
• 2  cups celery, thinly sliced
• 2  tablespoons olive oil
•  salt and pepper
• 2  teaspoons sugar
• 1  tablespoon red wine vinegar
• 3  cups low sodium chicken broth
• 1⁄2  lemon, juice of
• 1⁄3 cup plain yogurt
• 2  tablespoons  minced chives

Directions

1. Peel the beets and cut them into 1" chunks.
2. Yes, raw.
3. Peel and dice the onion, and chop the celery.
4. In a heavy-bottomed soup pot, cook the onion and celery in the olive oil, with the sugar and a little salt and pepper.
5. When soft, add the beets, vinegar and broth, and simmer, covered, until they are tender- about 40 minutes.
6. Puree the soup, and chill 6 hours to overnight.
7. Adjust the seasoning of the soup by adding a little more salt and pepper, if needed, and lemon juice to taste.
8. Serve with a dollop of yogurt, and a sprinkling of minced chives.