Beet and Apple Soup with Horseradish Cream

1. Peel eight of the beets* and cut each in 1-inch pieces. (Reserve remaining two beets to make Skillet Beets, below.) In 4-quart Dutch oven combine the chopped beets, onion, potato, apple, and broth; bring to boiling. Reduce heat. Simmer, covered, 25 to 30 minutes or until tender. Cool about 5 minutes. 

2. Transfer soup, half at a time, to food processor. Cover; process until smooth. (Or blend with immersion blender.) Return to Dutch oven. Stir in sherry. Season to taste with salt and black pepper. Heat through. 

3. For Horseradish Cream, in small bowl combine sour cream, horseradish, and cayenne pepper; stir about 1/2 cup cream mixture into hot soup. Set remaining aside. 

4. To serve, top soup with a dollop of Horseradish Cream and Skillet Beets. Makes 6 to 8 side-dish servings. 

Skillet Beets:Trim top from the two reserved beets to leave 1 inch of stem. Peel and thinly slice beets, lengthwise from top to bottom. In large skillet cook beet slices in 2 tablespoons hot oil over medium heat 8 minutes or until tender, turning once. 

*Note:Peel beets with a sharp vegetable peeler or paring knife. To avoid staining your hands, wear rubber gloves.