Cold Beet Soup

Cook beets in their skins with a little of the stem left on so they won't bleed.

Place in cold water to cover:
1 bu beets (1/2#) minus the greens
(steam or stir fry the greens later)

Bring to boil and cook 10 to 20 minutes until tender. Cool under cold water. Peel.

Blend the beets together with:
1 medium cooked potato
1/2 small onion
1 Tbsp. lemon juice

Add to above: 1 cup cool vegetable stock
1 cup yogurt or soy yogurt
1 cup cracked ice

Blend for 1 minute. Garnish with dill. Serves six.