Golden Beet Soup

1. 1

   Melt margarine in large pot over medium heat.

2. 2

   Add beets, onions, ginger, and lemon peel.

3. 3

   Cover; cook 15 minutes, stirring occasionally.

4. 4

   Add 6 cups broth and bring to boil.

5. 5

   Cover; reduce heat and simmer until beets are very tender, 1 hour.

6. 6

   Remove from heat; let stand 20 minutes.

7. 7

   Puree soup in blender in batches until smooth.

8. 8

   Return puree to pot.

9. 9

   Add 2 tablespoons lemon juice to soup and thin with more broth, if desired.

10. 10

    Season with salt, pepper, and more lemon juice.

11. 11

    Slice enough beet greens to measure 3/4 cup.

12. 12

    Microwave greens 1 minute to wilt; place in blender.

13. 13

    Add 3/4 cup soup; puree greens until smooth.

14. 14

    DO AHEAD: Can be made 1 day ahead.

15. 15

    Cover soup and puree separately; chill.

16. 16

    Rewarm both separately before using.

17. 17

    Ladle soup into bowls.

18. 18

    Drizzle some of greens puree over soup and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.