Recipe: Roasted Beet Soup [edit]

Photo: Sheri

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January 07, 2009

I hated beets as a kid. I only liked my grandma's pickled beets because they were sweet. But as an adult I can't get enough of them. And ...

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Yield: 8 Servings

3	tablespoons butter
9	cups medium beets (should measure 8 to 9 once cut)
4 ½	cups chopped onions
4	teaspoons fresh ginger, minced
1	tablespoon finely grated lemon peel
6	cups (or more) chicken broth
2	tablespoons to 3 fresh lemon juice
2	tablespoons crème fraîche or sour cream

Step 1	Roast beets whole with skin on in a 375 degree oven for 1 hour or until tender.
Step 2	Remove from oven and let cool to touch. Cut off the ends and remove the skin. It should come off quite easily.
Step 3	Chop into ½ inch cubes to measure 8-9 cups.
Step 4	Melt butter in a large pot over medium heat.
Step 5	Add onions, ginger, and lemon peel.
Step 6	Saute for about 2-3 minutes, then add the broth and beets; bring to a boil.
Step 7	Remove from heat; let stand 20 minutes.
Step 8	Puree soup in blender in batches until smooth.
Step 9	Return puree to pot.
Step 10	Add 2 tablespoons lemon juice to soup and thin with more broth, if desired.
Step 11	Season to taste with salt and pepper.
Step 12	Garnish with crème fraîche or sour cream.