Golden Beet And Broccoli Soup Recipes

GOLDEN BEET SOUP

Steps:

• Heat oil in a medium saucepan over medium-high heat. Add leeks and a pinch of salt. Partially cover, and reduce heat to medium. Cook, stirring occasionally, until leeks are soft, 6 to 7 minutes. Stir in beets, carrots, bell pepper, and stock. Raise heat to medium-high; bring to a boil. Reduce heat to medium, and simmer, partially covered, until beets and carrots are tender, 50 to 60 minutes.
• Stir in lime juice, and season with salt and pepper. Divide soup among 4 bowls; garnish each with chives and a lime.

GOLDEN BEET SOUP

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

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.

GOLDEN BEET SOUP

Steps:

• Saute beets and onions in olive oil for approximately 10 minutes.
• Add 2c of the chicken stock and heat through.
• Add 1c water.
• Bring to a boil.
• Reduce to a simmer for approximately 45 minutes or until beets are tender.
• Let cool slightly.
• Puree the soup in blender or food processor until very smooth.
• If soup is too thick, add some of the 3rd c of chicken stock.
• Add lemon juice. Season with salt and pepper.
• If you like, you can garnish with red beet puree.

GOLDEN BEET SOUP

Steps:

• Preheat oven to 400°F.
• Combine beets and oil in a bowl; toss to coat. Wrap beets tightly in foil and place in a baking dish. Bake until tender when pierced with a fork, about 45 - 50 minutes. Unwrap beets. When cool enough to handle, peel and chop beets; set aside.
• Add bacon to a Dutch oven over medium heat; cook, uncovered, stirring occasionally, until browned and crisp. Remove from heat. Remove half of bacon with a slotted spoon and drain bacon on paper towels; set aside. Add onions to remaining bacon in Dutch oven and sauté over medium heat until softened, about 10 minutes. Add beets, potatoes and broth; stir to combine. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are tender, about 15 - 20 minutes. Remove from heat.
• Purée mixture in batches in a blender, filling blender no more than half full for each batch. Stir in cream. Season to taste with salt and pepper. Serve topped with Maple Cream and reserved bacon.

GOLDEN BEET AND BROCCOLI SOUP

Steps:

• melt butter fry potatos and beets for about 10 minutes, add stock, boil until they are soft meanwhile, nuke broccoli until crisp tender. (maybe longer is want gentler flavor?) when potatoes and beets are soft, beat until smooth with immersion blender. Add cooked broccoli, blend some more. Add cream cheese, beat some more.

GOUDA AND BROCCOLI SOUP

Steps:

• Melt butter in a large pot over medium-high heat. Cook and stir onion in the melted butter until tender, 5 to 7 minutes.
• Sprinkle flour over the onion; continue cooking 2 to 3 minutes, stirring often.
• Pour chicken broth and milk into the pot; reduce heat to medium, and bring the mixture to a simmer. Stir shredded Gouda cheese into the liquid; cook and stir until the cheese melts completely.
• Place broccoli into a microwave-safe dish; cook in the microwave until softened, 3 to 5 minutes.
• Stir broccoli into the soup.
• Season the soup with nutmeg, salt, and black pepper to serve.