Gold Beet Soup

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Gold Beets have a light orange skin, and are quite a bit more delicate than the Magenta Red Violet variety. They create a lovely soup ... Here is our recipe ... 

GOLD BEET SOUP ... ( serves 4 to 6 ) 

3/4 stick butter 
9 gold beets; sliced in 2 1/2 inch diameter and then, cut into 1/2 inch diced cubes; and peeled and reserve the green tops
4 cups chopped shallot or leek or onion
4 tsps. minced peeled ginger 
1 tblsp. finely grated lemon peel 
5 cups Chicken Stock Homemade 
2 tblsps. fresh lemon juice

*** NOTE: DO NOT EMPLOY FLOUR ... if the soup is too liquidy; add a small potato ... or cut back the broth to 4 1/2 cups instead of 5 cups chicken broth; you can always add the extra cup. 

1) melt butter in a large stock pot over medium heat
2) add the beets, leek or onion or shallot, ginger and lemon peel and cover; simmering for 12 mins. and stir occasionally.
3) add the 6 cups of chicken stock and bring to boil
4) reduce the heat and simmer until beets are very very tender - 1 hour 
5) remove from heat and let cool for 10 - 15 mins-
6) pureé the soup in a blender, in batches until you have a thick creamy texture
7) season with salt, freshly ground black pepper and a drizzle of lemon juice
8) slice some beet greens; micro wave 1 minute ( they shall wilt ) and place in blender
9) add 3/4 cup of the gold beet pureé and pureé with the wilted beet top greens until smooth and creamy
10) cover the soup and chill it
11) rewarm and pureé in blender one more time
12) ladle in bowls and sprinkle some wilted green tops for garnish and serve ...

Enjoy;
Margaux. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Gold Beet Soup Posted: 11 January 2013 at 16:21
	Gold Beets have a light orange skin, and are quite a bit more delicate than the Magenta Red Violet variety. They create a lovely soup ... Here is our recipe ... GOLD BEET SOUP ... ( serves 4 to 6 ) 3/4 stick butter 9 gold beets; sliced in 2 1/2 inch diameter and then, cut into 1/2 inch diced cubes; and peeled and reserve the green tops 4 cups chopped shallot or leek or onion 4 tsps. minced peeled ginger 1 tblsp. finely grated lemon peel 5 cups Chicken Stock Homemade 2 tblsps. fresh lemon juice *** NOTE: DO NOT EMPLOY FLOUR ... if the soup is too liquidy; add a small potato ... or cut back the broth to 4 1/2 cups instead of 5 cups chicken broth; you can always add the extra cup. 1) melt butter in a large stock pot over medium heat 2) add the beets, leek or onion or shallot, ginger and lemon peel and cover; simmering for 12 mins. and stir occasionally. 3) add the 6 cups of chicken stock and bring to boil 4) reduce the heat and simmer until beets are very very tender - 1 hour 5) remove from heat and let cool for 10 - 15 mins- 6) pureé the soup in a blender, in batches until you have a thick creamy texture 7) season with salt, freshly ground black pepper and a drizzle of lemon juice 8) slice some beet greens; micro wave 1 minute ( they shall wilt ) and place in blender 9) add 3/4 cup of the gold beet pureé and pureé with the wilted beet top greens until smooth and creamy 10) cover the soup and chill it 11) rewarm and pureé in blender one more time 12) ladle in bowls and sprinkle some wilted green tops for garnish and serve ... Enjoy; Margaux.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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