Golden Beet And Broccoli Soup Recipes

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.

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.

Steps:

• In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 minutes. Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 minutes. Discard bay leaf. Transfer to a food processor or blender and puree, in batches if necessary, until smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through. Garnish each serving with cream and dill, if desired.;

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.

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.