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.
BEET BISQUE
Make and share this Beet Bisque recipe from Food.com.
Provided by CityDoors
Categories Vegetable
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Fry onion and chopped garlic in olive oil over medium heat in pan for about 5 minutes, or until soft. Mix in chopped beets and cook for 2 minutes more.
- Stir in vegetable stock, salt, and pepper. Cover and let simmer for 25 minutes or until the beets are tender.
- Pour beet mixture into blender or food processor (you may have to do it in batches). Blend until creamy.
- Pour soup back into the pan and mix in cinnamon, allspice, and sugar. Cook for additional 3 minutes. You can add 1/2 cup of water to get the texture you want.
Nutrition Facts : Calories 182.5, Fat 8.3, SaturatedFat 1.2, Sodium 536.2, Carbohydrate 27.1, Fiber 2.5, Sugar 23.1, Protein 1.9
ROASTED BEET BORSCHT
Provided by Tyler Florence
Categories appetizer
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees F.
- Scrub the beets and put them on a large piece of aluminum foil; season with salt and pepper, add 3 thyme sprigs, and drizzle with 3 tablespoons olive oil. Bake until the beets are tender, about 1 hour. Set aside. When the beets are cool enough to handle but still warm, slip off their skins, and chop them into large chunks.
- In a large heavy bottomed pot over medium heat, add the remaining 3 tablespoons olive oil. Put in the onion, carrots, garlic, and remaining 3 thyme sprigs and cook until softened and just starting to color, about 10 minutes. Add the chicken stock and simmer until the vegetables are tender, about 20 minutes. Remove the thyme sprigs. Put the chopped beets into a blender and add the cooked vegetables and most of the stock. Blend until smooth, add more stock if the puree is too thick. Add the vinegar and honey; season with salt and pepper. Blend again to incorporate flavors. Borscht can be served hot or cold.
- To make the garnish, grate the apple on the large holes of a box grater and mix in the dill. Serve in bowls, garnished with a big dollop of sour cream and topped with the apple and dill mixture.
ROASTED BEET SOUP WITH CRèME FRAîCHE
What to drink: Pour brut or rosé Champagne throughout the meal, or pair the soup with a light red wine (try an Oregon Pinot Noir) and the Oven Roasted Dungeness Crab with a fragrant dry white, such as Viognier or New Zealand Sauvignon Blanc.
Categories Soup/Stew Vegetable Roast Valentine's Day Vegetarian Beet Bon Appétit Anniversary Appetizer
Yield Makes 2 first-course servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Wrap beets in foil and roast until tender when pierced with fork, about 1 hour. Cool. Peel beets. Cut 1/4 of 1 beet into 1/4-inch cubes; reserve for garnish. Cut remaining beets into 1/2-inch pieces.
- Melt butter with oil in heavy medium saucepan over medium-high heat. Add leek, onion, and celery and cook until beginning to brown, stirring frequently, about 13 minutes. Stir in ginger, allspice, white pepper, and 1/2-inch beet pieces. Cook until vegetables begin to stick to bottom of pot, stirring frequently, about 7 minutes. Add 2 cups water, bay leaf, thyme sprig, and parsley sprig. Bring to boil. Reduce heat to low, cover, and simmer until vegetables are very tender, about 25 minutes. Remove bay leaf, thyme sprig, and parsley sprig. Cool soup slightly. Working in batches, puree soup in blender with cream. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, cover, and refrigerate.)
- Gently rewarm soup (do not boil). Divide between 2 bowls. Garnish each with 1 tablespoon crème fraîche. Sprinkle with reserved beet cubes.
CURRIED YELLOW BEET BISQUE
This warm and creamy soup is delicious with chapatis and raita, or with a cool cucumber and mint salad. It's yummy, cheap and vegan! And it can take a little heat, don't be scared to use hot sauce if you like it hot!
Provided by Mad Maryno
Categories Potato
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- On medium-high heat in a stockpot, fry the spices until fragrant. Add the onions, garlic, carrots and celery and sweat until transluscent.
- Add the potatoes and beets, sauté for a couple more minutes.
- Add the stock.
- Bring to a boil and simmer until the beets are cooked.
- Puree using a handheld blender.
- Slowly add in the coconut milk and the orange juice and blend a little bit more.
- Season with salt and pepper.
- Serve piping hot!
Nutrition Facts : Calories 249.3, Fat 14.5, SaturatedFat 10.8, Sodium 121.6, Carbohydrate 28.3, Fiber 6.1, Sugar 12.1, Protein 4.8
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CHILLED BEET AND GREEN APPLE BISQUE RECIPE - FOOD & WINE
From foodandwine.com
Author Justin ChappleTotal Time 1 hr 15 mins
- In a food processor fitted with the shredding disk or using a box grater, shred the beets and apples.
- In a large saucepan, heat the olive oil. Add the shallots and garlic and cook over moderately high heat, stirring occasionally, until softened, about 3 minutes. Add the shredded beets and apples and cook, stirring occasionally, until just starting to soften, about 5 minutes. Add the stock and 3 1/2 cups of water and bring to a boil. Simmer over moderate heat, stirring occasionally, until the beets are tender, 25 to 30 minutes.
- In a blender, puree the soup with the apple juice until very smooth. Transfer to a bowl; refrig-erate until chilled, 45 minutes.
- Stir tablespoons of water into the soup if it gets too thick, then season with salt. Ladle the soup into bowls and swirl in the sour cream. Garnish with shaved or julienned beets and beet greens and serve.
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