Golden And Red Beet Soup Recipes
GOLDEN BEET SOUP
Provided by Selma Brown Morrow
Categories Soup/Stew Onion Appetizer Hanukkah Low Cal High Fiber Beet Fall Winter Low Cholesterol Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
- Ladle soup into bowls. Drizzle some of greens puree over soup and serve.
CHILLED GOLDEN BEET AND BUTTERMILK SOUP
The beauty of this quick, simple soup recipe is in its layers of bright and carefully balanced acidity. Golden beets, puréed with buttermilk and lemon juice, have a sweet, gentle twang; Erin French, a chef from Freedom, Me., takes things even further, garnishing each bowl with fresh herbs, finely chopped shallots macerated in rice wine vinegar, and dollops of sour cream. Serve this soup as a side or with crusty, garlic-rubbed grilled bread to make it a meal.
Provided by Tejal Rao
Categories dinner, lunch, soups and stews, appetizer
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine chopped shallots and vinegar and let macerate for 20 minutes. Whisk in 2 tablespoons olive oil and season with a few grinds of black pepper. Set aside.
- Put beets in a large pot over medium heat and add 1 teaspoon salt and enough water to cover. Boil for 25 to 40 minutes, depending on size, until tender when poked with the tip of a knife. Drain beets and let cool, then peel off the skins with your fingers.
- Cut 1 beet into a small, even dice, then add to the shallot mixture, season with a pinch of salt (or to taste) and set aside. Cut the remaining beets into large chunks and purée in a blender with buttermilk and lemon juice until smooth. Season to taste with salt and pepper. Refrigerate for 1 hour, or until completely cool.
- Ladle the soup into bowls and drizzle with a teaspoon of olive oil. Serve with marinated beets, herbs and sour cream on the side, so people can garnish their own bowls as they like.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 503 milligrams, Sugar 12 grams
GOLDEN AND RED BEET SOUP
Steps:
- Trim beets (reserve greens for another use) and peel. Separately cut golden and red beets into 1/4-inch-thick slices. Finely chop onion. In each of two 3-quart saucepans melt 1 tablespoon butter over moderate heat. Add red beets and half of onion to butter in one pan and golden beets and remaining onion to other. Cook beet mixtures, stirring, 5 minutes. Add 2 cups water and 1 teaspoon salt to each beet mixture and simmer, uncovered, 40 minutes, or until beets are very tender.
- In a blender or food processor puree each mixture separately with 1 1/4 cups milk until smooth (use caution when blending hot liquids). Return soups to pans and reheat over moderate heat.
- In a small bowl whisk together crème fraîche or sour cream and dill. Divide soups among 6 bowls, pouring them simultaneously into opposite sides of each bowl.
- Serve soup topped with cream mixture and garnished with dill.
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