The other day my girlfriend was flipping through the December issue of Bon Appetit at my house. She came across their Hanukkah menu and got super excited about the delicious looking golden beet soup. She liked the way it sounded so much that she asked if I would help her make it. Instead of taking control, I agreed to let her be chef and I would act as the lowly-onion-chopping line cook.
The final result was a luxurious, perfectly smooth soup. Golden beets are an out-of-the ordinary ingredient, one that would be lovely on any holiday menu. To see how we made the soup,
6 tablespoons (3/4 stick) butter
9 2 1/2-inch-diameter golden beets, peeled, cut into 1/2-inch cubes (8 to 9 cups), green tops reserved*
4 1/2 cups chopped onions
4 teaspoons minced peeled fresh ginger
1 tablespoon finely grated lemon peel
6 cups (or more) low-salt chicken broth
2 to 3 tablespoons fresh lemon juice
- Melt butter 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.
- Ladle soup into bowls. Drizzle some of greens puree over soup and serve.
*When reading the recipe my girlfriend did not see this note and threw the beet greens in the garbage. Hence there is no pretty green garnish on our version.
Do ahead: Make soup through step 5 up to 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.