Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 tablespoons olive oil
4 cups beets, fresh	Wash, peel and trim
½ cup large onion, diced	Wash, peel and dice
½ teaspoon salt
3 cups reduced sodium chicken stock
1 cup orange juice
1 teaspoon orange zest
1 tablespoon raspberry vinegar
¼ teaspoon white pepper
1/2 cup sugar
1 (14 oz.) can fat free evaporated milk or 1 cup half and half.
¼ cup sour cream

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Cut beets into halves.  In a large stock pot add beets, stock, onions and cover with water.  Bring to a boil and reduce heat. Simmer 30-40 minutes until beets are tender.
2	Remove heat and stir in orange juice and zest. Let cool to room temperature in batches in the refrigerator.
3	Stir in stir in sugar. Puree the soup in a blender or food processor.
4	Stir in evaporated milk or half and half
5	Return to heat.  Simmer for 20 minutes. Remove from heat. Cover and chill in batches.	Temperature check must reach 165 °F degrees
6	Serve chilled. Top with sour cream.

To make this recipe gluten free: Use GF broth. Always check all ingredients to be sure they are gluten free.