Name: Creamy Beet With Dill Soup
Yield: 8
Ingredients: Olive oil - 2 tablespoons; Raw beets, cut into 1-inch chunks - 1 ½ pounds; Onion, cut into large dice - 1 large; Butter - 1 tablespoon; Sugar - 1 pinch; Garlic cloves, thickly sliced - 3 large; Toasted caraway seeds* - 1 teaspoon; Cayenne pepper - ⅛ teaspoon; Chicken broth, homemade or from a carton or can - 3 cups; Fresh dill - 2 tablespoons; Half-and-half (or whole milk) - 1 ½ cups; Salt and freshly ground pepper, to taste - 1 ½ cups; Garnish: chopped hard-cooked egg - 1 ½ cups

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Ingredients for - Creamy Beet With Dill Soup

1. Olive oil - 2 tablespoons

2. Raw beets, cut into 1-inch chunks - 1 ½ pounds

3. Onion, cut into large dice - 1 large

4. Butter - 1 tablespoon

5. Sugar - 1 pinch

6. Garlic cloves, thickly sliced - 3 large

7. Toasted caraway seeds* - 1 teaspoon

8. Cayenne pepper - ⅛ teaspoon

9. Chicken broth, homemade or from a carton or can - 3 cups

10. Fresh dill - 2 tablespoons

11. Half-and-half (or whole milk) - 1 ½ cups

12. Salt and freshly ground pepper, to taste - 1 ½ cups

13. Garnish: chopped hard-cooked egg - 1 ½ cups

How to cook deliciously - Creamy Beet With Dill Soup

1. Stage

Heat oil over medium-high heat in a large, deep saute pan until shimmering.

2. Stage

Add beets, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.

3. Stage

Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.

4. Stage

Add caraway seeds and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.

5. Stage

Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until beets are tender, about 10 minutes.

6. Stage

Using an immersion blender or traditional blender, puree (adding fresh dill) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)

7. Stage

Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.