From Kingston Hotel Café Cookbook
- 1 T. minced garlic
- 2 C. diced onions
- 2 ½ C. cubed beets
- 4 T. butter or canola oil
- 1 C. chopped carrot
- 2 C. water
- Zest of 2 lemons
- 1 ½ C. heavy cream
- 1 t. ﬁnely chopped fresh dill
- 2 t. salt
- 1 T. sugar or honey
Sauté garlic, onion and the beets in the butter or oil until the onions become transparent.
Add carrots, sauté 1 minute. Add water, bring to a boil and simmer for ½ hour.
Puree the soup in a blender, Return to the pot and add remaining ingredients. Do not boil.
Split Soup of Beet-Lemon Soup (see other Recipe) and Butternut Orange Soup
Serve 2 soups together. Pour the two soups into a bowl simultaneously and at the same rate, one with your left hand and the other with your right hand, to make a perfect visual line down the middle.