GOLDEN BEET SOUP

Serves: 10 as a starter 4 unpeeled medium golden yellow beets, trimmed (about 3 lb/1.4 kg) 1 tbsp (15 mL) canola oil 6 slices thick bacon, chopped (about 1 cup/250 mL) 1 ½ cups (375 mL) chopped onions 2 ½ cups (625 mL) chopped peeled potatoes 8 cups (2 L) no-salt-added chicken broth 1 cup (250 mL) whipping cream Salt and freshly ground pepper Maple cream 1. Preheat oven to 400 F (205 C). 2. Combine beets and oil in bowl; toss to coat. Wrap beets tightly in foil and place in baking dish.

3. Bake until tender when pierced with a fork, about 45-50 minutes.

4. Unwrap beets. When cool enough to handle, peel and chop beets; set aside.

5. Add bacon to a Dutch oven over medium heat; cook, uncovered, stirring occasionally, until browned, crisp. Remove from heat.

6. Remove half of bacon with a slotted spoon and drain bacon on paper towels; set aside.

7. Add onions to remaining bacon in Dutch oven and sauté over medium heat until softened, about 10 minutes.

8. Add beets, potatoes and broth; stir to combine. Bring to a boil.

9. Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are tender, 15-20 minutes. Remove from heat.

10. Purée mixture in batches in a blender, filling blender no more than half-full for each batch.

11. Stir in cream. Season to taste with salt and pepper.

12. Serve topped with maple cream (see recipe below) and reserved bacon.