Golden Beet Soup

Golden Beet Soup
Photo by Lisa Hubbard


  • 9 2 1/2-inch-diameter golden beets (8 to 9 cups)
  • 1 tablespoon finely grated lemon peel
  • 4 teaspoons fresh ginger
  • 3 tablespoons fresh lemon juice
  • 6 cups low-salt chicken broth
  • 6 tablespoons pareve margarine
  • 4 ½ cups onions

Melt margarine 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 blen...

View full recipe at Epicurious


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