|Canned low sodium chicken broth||2 Cup (32 tbs), undiluted|
|Water||1⁄2 Cup (8 tbs)|
|Minced carrot||3⁄4 Cup (12 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Minced celery||1⁄4 Cup (4 tbs)|
|Zinfandel wine/Other sweet wine||1⁄4 Cup (4 tbs)|
|Canned whole beets||16 Ounce, undrained (1 Can)|
|Lemon juice||1 Teaspoon|
|Ground white pepper||1⁄8 Teaspoon|
Combine chicken broth, water, carrot, onion, and celery in a medium saucepan.
Bring mixture to a boil; reduce heat, and simmer 20 minutes or until vegetables are tender.
Add wine, and cook 1 minute.
Remove from heat, and let cool.
Combine vegetable mixture, beets, lemon juice, salt, and pepper in container of an electric blender or food processor.
Top with cover, and process until smooth.
Transfer mixture to a medium bowl; cover and chill thoroughly.
To serve, ladle soup into individual soup bowls.
Garnish with fresh chive sprigs, if desired.