You can’t get any more vibrant than this magenta soup, which pairs earthy beets with sweet, delicate raspberries. I think it’s a toss-up whether the flavor or the color is more appealing. Garnish each serving with sprigs of fresh dill and whole raspberries. Serve it with Farmers’ Market Salad for a refreshing lunch during one of summer’s hottest days.

Ingredients:

3 pounds beets
3 tablespoons butter
2 cloves garlic, minced
1 cup chopped Spanish onions
2 ribs celery, diced
6 cups chicken or vegetable stock
1 pint fresh raspberries
2 cups light cream
2 tablespoons chopped fresh dill
1 tablespoon raspberry vinegar
Kosher salt and freshly-ground black pepper, to taste

Directions:

Wash and trim the stems from the beets. Place in a 4-quart pot. Add 3 quarts of water and bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, for 40 minutes or until the beets are tender when pierced with a knife. Drain and place under cold running water. Peel off the skins and cut into large chunks. Set aside.

Melt the butter in a stockpot over medium high heat. Add the garlic, onions, celery, and beets. Sauté for 5 to 7 minutes, stirring frequently. Add the chicken stock and bring to a boil. Reduce the heat to medium and simmer for 30 minutes.

Remove from the stove and add the raspberries. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Strain through a sieve or fine mesh strainer to remove any raspberry seeds. Add the cream, dill, vinegar, salt and pepper. Puree once more until thoroughly blended. Let cool at room temperature for 1 hour. Refrigerate at least 3 hours before serving.

Makes 6 to 8 servings.