Heat the oil in a dutch oven over medium-high heat. Add onion and saute about 3 minutes or until ternder.
Add the chicken broth, water, salt, pepper, beets, potato and bay leaf. Bring to a boil. Reduce heat to simmer, uncovered, for 20 minutes, or until beets and potato are tender. Discard the bay leaf.
Place 1/2 the mixture in blender or food processor and process until smooth. Place pureed mixture into a large bowl. Repeat this process with the remaining mixture.
Return pureed mixture to the dutch oven. Warm mixture over low heat for about 5 minutes or until heated through. Remove from heat and stir in the lemon juice.
Combine 1/2 cup soup and the sour cream, stirring with a whisk. Divide soup evenly among 8 bowls. Top each serving with 1 tbsp of the sour cream mixture. Swirl the sour cream through the soup using the tip of a knife
This recipe looked so pretty I just had to try it. It was worth the effort. Very easy to make and it is a nice creamy texture. I added a little extra lemon juice just to further minimize the bitterness of the beet. With only 74 calories in a bowl you can enjoy this one anytime. Overall, loved it.. For additional nutritional data visit the original post.