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Prep Time: 0 Minutes Cook Time: 100 Minutes |
Ready In: 100 Minutes Servings: 8 |
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I love beets and especially recipes that use beets in unusual ways, or use unusual beets in customary ways. This recipe capitalizes on the delicacy and sweetness of golden beets, which are a little tougher to find in some areas (e. Read more .g., the Maryland suburbs where I live), but it's worth the extra effort. Ingredients:
6 tablespoons unsalted butter |
9 21/2-inch-diameter golden beets, peeled, cut into 1/2-inch cubes (8 to 9 cups), green tops reserved |
41/2 cups chopped onions |
4 teaspoons minced peeled fresh ginger |
1 tablespoon finely grated lemon zest |
6 cups (or more) low-salt chicken broth |
2 to 3 tablespoons fresh lemon juice |
Directions:
1. Melt butter in large pot over medium heat.
2. Add beets, onions, ginger, and lemon zest.
3. Cover; cook 15 minutes, stirring occasionally.
4. Add 6 cups broth and bring to boil.
5. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.
6. Purée soup in blender in batches until smooth. Return purée to pot. (NOTE: Be VERY careful when you purée hot soup in a blender - make certain the blender is NEVER more than a third full before you switch it on and hold the top down with a towel.)
7. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice.
8. Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; purée greens until smooth.
9. NOTE: This soup can be made 1 day ahead. Cover soup and purée separately; chill. Rewarm both separately before using.
10. Ladle soup into bowls. Drizzle some of greens purée over soup and serve.
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