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1
To make the soup, place beets and broth in a large pot.
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2
Bring to a boil.
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3
Reduce heat, cover and simmer until tender, about 1 hour.
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4
Drain, reserving broth.
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5
When cool enough to handle, slip skins off beets.
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6
Set aside 2 beets.
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7
Place half of the remaining beets in a food processor.
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8
Measure broth and add enough water, if necessary, to make 9 cups.
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9
Add half of broth to beets and puree until smooth.
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10
Repeat with remaining beets and broth.
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11
Combine batches and stir in salt and pepper.
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12
Reheat before serving and stir in lemon juice and more salt, if needed.
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13
To make the beet greens, heat 1 1/2 teaspoons of olive oil in a large skillet over medium heat.
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14
Add the beet greens and saute for 10 minutes.
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15
Add 1/3 cup of water, cover and cook until tender, about 10 minutes more.
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16
Coarsely grate the reserved beets and stir into the greens with 1 1/2 teaspoons of oil, 1/2 teaspoon of salt, pepper and 1 teaspoon of lemon juice.
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17
Set aside.
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18
Heat 1 tablespoon of oil in a medium nonstick skillet over medium heat.
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19
Add the onions and cook, stirring often, until caramelized, about 15 minutes.
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20
Stir in the apple, walnut oil, 1 tablespoon of lemon juice, parsley, 1/2 teaspoon of salt and pepper.
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21
Set aside.
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22
Place the cilantro, walnuts and 1/2 cup of olive oil in a food processor and process until smooth.
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23
Add3/4 teaspoon of salt and 1 1/2 teaspoons of lemon juice.
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24
Place the beet green mixture, the apple mixture, the pesto and the sour cream in separate bowls.
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25
Ladle the soup into bowls.
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26
Serve, passing the condiments separately.
