As posted on Boston.com

Ingredients:

• 8 medium red beets, trimmed at both ends
• Salt and pepper, to taste
• 3 cups chicken stock
• 1/4 cup fresh thyme leaves
• 2 tablespoons rosemary leaves
• 1 cup flat-leaf parsley leaves
• 1/2 cup fresh mint leaves
• 1 clove garlic
• About 2 tablespoons olive oil
• 1/2 cup sour cream or creme fraiche (for serving)

1. In a large pot, combine beets with cold water to cover them and a large pinch of salt. Bring to a boil, lower the heat, and cover the pan. Let them bubble gently for 50 to 60 minutes or until tender. Replenish water as needed.
2. Drain the beets into a colander. Rinse under cold running water until cool enough to handle. Working over a plate, remove and discard the skins from the beets.
3. In a food processor, combine the beets with 1 cup of the stock, salt, and pepper. Work the beets until they are almost pureed but still have some texture. Transfer the mixture to a bowl. Add enough of the remaining stock to make a soup that is still quite thick. Cover and refrigerate until cool but not cold.
4. Rinse out the processor work bowl; dry with paper towels. Add the thyme, rosemary, parsley, and mint. With the machine running, drop in the garlic and pulse it just until it is chopped. Add 1 tablespoon of the olive oil, salt, and pepper. Add more oil, 1 teaspoon at a time, until the sauce comes together to form a loose paste.
5. Stir 1 tablespoon of the herb paste into the cool beet soup. Ladle the soup into cups, add a few drops of the herb paste to each bowl and garnish with sour cream or creme fraiche. Sheryl Julian