Golden Beets Soup with White Truffle Oil Recipe

Sauti onions and leeks in olive oil over medium heat.
When vegetables begin to caramelize add honey and beets.
Cook until honey bubbles.
Add chicken stock and simmer until beets are very tender.
Add water if liquid reduces too much.
Season to taste. Let soup cool slightly and then puree in blender.
If smooth texture is desired, strain. Re-warm in pan and whisk in truffle oil.
Serve with a drizzle of Truffle oil and chopped chives.