Cold Beet Soup

• ½ Spanish onion, sliced
• 2 tablespoons butter
• ½ pound

Sauté sliced onion in butter until soft.

Put peeled sliced beetroot, sautéed onion and boiled peeled potato through electric blender (to press through a fine sieve); add salt, pepper, lemon juice and cream, and blend until smooth. Chill. Just before serving, add chilled chicken stock and blend for 1 minute.