Chilled beet & green apple bisque

Beets with greens, medium, peeled, cut into wedges	1 ½ pounds
Apples, Granny Smith, cored, peeled, cut into wedges	2
Oil, extra-virgin olive	2 tablespoons
Shallots, thinly sliced	2
Garlic, thinly sliced	2 cloves
Stock, low-sodium chicken	2 cups
Water	3 ½ cups + 1 tablespoon
Apple juice	¼ cup
Salt
Sour cream	½ cup

1. In a food processor fitted with the shredding disk or using a box grater, shred the beets and apples. 
2. In a large saucepan, heat the oil over moderately high heat. 
3. Add the shallots and garlic, and cook, stirring occasionally, until softened, about 3 minutes. 
4. Add the beets and apples, and cook, stirring occasionally, until just starting to soften, about 5 minutes. 
5. Add the stock and 3 ½ cups water, and bring to a boil. 
6. Simmer over moderate heat, stirring occasionally, until the beets are tender, about 25 to 30 minutes. 
7. Using a stand or hand-held blender, pureé the soup with the apple juice until smooth. 
8. Transfer to a bowl; refrigerate until chilled, about 45 minutes. 
9. Stir 1 tablespoon water into the sour cream. 
10. Stir tablespoons of water into the soup if it gets too thick, then season with salt. 
11. Ladle the soup into bowls, and swirl in the sour cream. 
12. Garnish with shaved or julienned beets or apples and small beet greens. 

Recipe from Food&Wine Magazine, August 2015