Anononymous 8-07-05

3 medium golden beets (about 1 pound with greens)

3 medium red beets (about 1 pound with greens)

1 large onion

2 tablespoons unsalted butter

4 cups water

2 teaspoons salt

2 1/2 cups milk

6 tablespoons creme fraîche or sour cream

3 tablespoons chopped fresh dill leaves

Garnish: fresh dill sprigs

Trim beets (reserve greens for another use) and peel. Separately cut golden and red beets into 1/4-inch-thick slices. Finely chop onion.

In each of two 3-quart saucepans melt 1 tablespoon butter over

moderate heat. Add red beets and half of onion to butter in one pan

and golden beets and remaining onion to other. Cook beet mixtures,

stirring, 5 minutes. Add 2 cups water and 1 teaspoon salt to each

beet mixture and simmer, uncovered, 40 minutes, or until beets are

very tender. In a blender or food processor puree each mixture

separately with 1 1/4 cups milk until smooth (use caution when

blending hot liquids). Return soups to pans and reheat over moderate

heat. In a small bowl whisk together creme fraîche or sour cream and

dill. Divide soups among 6 bowls, pouring them simultaneously into

opposite sides of each bowl. Serve soup topped with cream

mixture and garnished with dill. Makes about 6 cups, serving

6.