Beet Sauce

Makes 3 cups

4 medium beets, peeled, chopped
8 cups fish stock
1 leek, white part only, chopped
1 onion, chopped
salt and ground black pepper
1/2 cup whipping cream

In a saucepan cook beets in fish stock with leek and onion until tender, about 40 minutes. Strain and puree in food processor or blender until smooth. Season with salt and pepper to taste. Add cream and blend sauce until smooth. Reheat over medium heat until very hot.