The bright red color of this soup makes it particularly festive and appealing.

8 medium beets, peeled and chopped
6 cups chicken broth
1 small onion, chopped
1 small potato, peeled and chopped
1 Granny Smith apple, chopped
2 tablespoons sherry
Salt and pepper to taste

Garnish: Tofutti sour cream, Roasted beets, diced ^[1]

In a large Dutch oven, combine beets, broth, onion, potato and apple.  Bring to a boil.  Reduce heat and simmer, covered, for about 30 minutes.  Cool slightly.

Using a hand immersion blender, purée mixture.  Stir in sherry and salt and pepper.  Gently reheat.

Garnish with a dollop of sour cream and a few roasted beets, if desired.