Golden Beet Soup

This recipe comes from epicurious.

Ingredients:

6 tbsp pareve margarine (Adrienne's note: I just used butter)

9 2 1/2-inch diameter golden beets, peeled, cut into half-inch cubes (8-9 cups), green tops reserved (Adrienne's note: my beets didn't come with green tops this week)

4 1/2 cups chopped onions

4 tsp minced, peeled fresh garlic

1 tbsp finely grated lemon peel

6 cups (or more) low salt chicken broth

2-3 tbsp fresh lemon juice

Directions:

Melt margarine in a large pot over medium heat. Add beets, onion, ginger, and lemon peel. Cover, cook 15 minutes, stirring occasionally. (Adrienne's note: Since I already had diced roasted yellow beets, I just cooked the onion, ginger, and lemon peel and added the roasted beets in towards the end). Add six cups broth and bring to a boil. Cover, reduce heat and simmer, until beets are very tender, about 1 hour. (Adrienne's note: Because my beets were already cooked, I zoomed through these steps, maybe cooking all of the ingredients for a total of 15 minutes instead of an hour). Remove from heat; let stand 20 minutes.

Puree soup in blender in batches until smooth. Add 2 tbsp lemon juice to soup until smooth and thin with more broth if desired. Season with salt, pepper, and more lemon juice.

[Adrienne's note: I omitted here the additional instructions about pureeing beet greens to drizzle over the top of the soup.]

Adrienne's note: This is a good puree but kind of a boring soup. I think it might need cream or something else in it to give it a richer and silkier consistency. Without that, it's kind of like eating hot and chunky beet baby food.