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Recipes

Golden Beet Soup

By Selma Brown MorrowPhotography by Lisa Hubbard
Image may contain Bowl Dish Food Meal Soup Bowl Plant Custard Cutlery and Spoon

Recipe information

  • Yield

    Makes 8 Servings

Ingredients

6

tablespoons (3/4 stick) pareve margarine

9

2 1/2-inch-diameter golden beets, peeled, cut into 1/2-inch cubes (8 to 9 cups), green tops reserved

4

1/2 cups chopped onions

4

teaspoons minced peeled fresh ginger

1

tablespoon finely grated lemon peel

6

cups (or more) low-salt chicken broth

2 to 3

tablespoons fresh lemon juice

Need to make a substitution?

Preparation

  1. Step 1

    Melt margarine in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.

    Step 2

    Puree soup in blender in batches until smooth. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice.

    Step 3

    Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth. DO AHEAD: Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.

    Step 4

    Ladle soup into bowls. Drizzle some of greens puree over soup and serve.

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