Mini Chilled Beet Soups

Directions

1. 1
   In a large saucepan, combine the beets, stock, onion, garlic, wine vinegar and balsamic vinegar; bring to a boil.
2. 2
   Reduce the heat to moderate and simmer until the beets are tender, 45 minutes.
3. 3
   Strain the soup in a colander set over a large heatproof bowl.
4. 4
   Let the vegetables cool slightly, then peel the beets and cut them into chunks.
5. 5
   Transfer the beets, onion and garlic to a blender.
6. 6
   Add 2 cups of the cooking liquid and puree until silky.
7. 7
   Stir the puree into the remaining cooking liquid; season with salt and pepper.
8. 8
   Chill for at least 3 hours.
9. 9
   Serve in small cups, garnished with dollops of creme fraiche and dill sprigs.