Danish Beet & Sour Cream Soup

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I know a lot of people don't like beets.  Arthur and I both like them.  Now I'm not sure if you dislike beets this soup will convince you that you do.  However, if you think they're OK or really enjoy them, then I recommend you try this tasty soup.  Arthur voted it a definite keeper.

It is good served either hot or cold.

6 medium sized beets (1 1/2#)
1/4 cup butter
1/4 cup flour
3 cups of chicken broth
1 cup sour cream (lower fat is OK)
1-2 tablespoons lemon juice (taste after adding 1)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh chopped dill (if you don't like dill you can substitute chives)

Cook the beets, covered in boiling salted water or in the microwave for 45 minutes or until tender.  Drain and peel when cool enough to handle.  Chop the beets, reserving 1/2 cup.  Place the rest of the beets in a blender. 
Melt the butter, stir in flour and cook for 2-3 minutes.  Stir in the broth until smooth.  Cook until somewhat thickened.  Add some of the sauce to the beets in the blender.  Blend until smooth.  Pour the beet mixture into the broth mixture.  Stir in sour cream, lemon juice, and salt and pepper.  Taste to see if it needs more lemon juice or seasoning.  Heat soup gently, do not boil.  If it is too thick add more chicken broth.  Add the reserved beets and top with dill.

Adapted from a very old Family Circle recipe I found in my files (8/23/77).

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