2 onions, chopped

1 clove garlic, finely chopped

3 tablespoons (45 ml) butter

1 tablespoon (15 ml) grated fresh ginger

2 lb (1 kg) beets, peeled and sliced

4 1/2 cups (1.25 litre) chicken broth

In a saucepan, soften the onion and garlic in the butter. Add the ginger and beets. Cook for 1 minute. Add the broth, cover and simmer for about 1 hour. Season with salt and pepper.

Set 125 ml (1/2 cup) of cooked beets aside. Cut into cubes and set aside. In a blender, purée the soup until smooth. Adjust the seasoning. Add the diced beet to the soup. Cool and freeze at this step.

Just before serving, reheat the soup and garnish with sour cream, chives and a drizzle of olive oil.

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