Recipe by Chef Elaine C.
This pureed beet soup adds a deep red color to your menu. It is a perfect starter for dinner or, on its own, a good lunch. Everyone I've served it to has oohed and aahed over it. You can garnish it with chunks of soft goat cheese or sour cream. I got the recipe from my grandson and his girl friend, but have increased it and made a few minor changes. Save the beet greens that you trimmed off and wash them and either steam them in a little broth or saute them in olive oil. Do not overcook them. They are delicious and colorful served with meat, poultry, fish, or even other vegetables. Be sure to buy fresh beets that don't look shriveled or dry, or which have limp greens on them.
- 6 fresh beets, 2-2 1/4 inches in diameter, unpeeled, but scrubbed and trimmed
- 4 cups sweet onions
- 4 cups vegetable broth, divided
- 1 1⁄2 tablespoons extra virgin olive oil
- 2 stalks celery & leaves
- 2 taplespoons of fresh peeled grated ginger
- 1⁄2 teaspoon Chinese five spice powder
Directions See How It's Made
- Cut each beet into 6 wedges.
- Slice onion thinly.
- Chop celery and leaves.
- Place beets in 8 cup measuring cup
- Add 3 cups of broth.
- Cover and microwave on high for 15 minutes.
- Heat oil.
- Saute onion and celery until translucent, about 2 minutes.
- Add beets and 1 cup of broth, cover and simmer 2 minutes.
- Mix in ginger and spice powder.
- Puree in blender or with immersion blender.