Best 5 Golden Beet And Peach Soup With Tarragon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Golden Beet and Peach Soup with Tarragon**

This vibrant and flavorful soup is a perfect way to enjoy the best of summer produce. Golden beets, ripe peaches, and fresh tarragon come together to create a dish that is both sweet and savory, with a beautiful golden hue. Served chilled, this soup is a refreshing starter or light lunch, and it can also be enjoyed warm as a comforting main course. For a vegetarian option, simply omit the chicken broth and use vegetable broth instead. This recipe is also easily adaptable to different dietary needs, making it a great choice for any occasion.

**Additional Recipes Included in the Article:**

* **Golden Beet and Peach Salad:** A simple and refreshing salad that showcases the natural sweetness of beets and peaches.

* **Peach and Tarragon Sorbet:** A delightful frozen dessert that is perfect for a hot summer day.

* **Peach and Tarragon Jam:** A delicious and versatile jam that can be enjoyed on toast, scones, or ice cream.

* **Tarragon-Scented Peach Pie:** A classic summer pie with a twist of tarragon that adds a touch of herbal complexity.

Let's cook with our recipes!

BEET SOUP WITH TARRAGON, CHIVES AND YOGURT



Beet Soup With Tarragon, Chives and Yogurt image

Freshly cooked beets, though they take a while to prepare (see Tip), are so delicious that they're worth the effort. Cook them the day before you need them and keep them in the fridge for up to a week, to use in salads or for a soup. For this borscht-inspired soup, a splash of vinegar tempers the beets' natural sweetness, which is perfectly complemented by a splash of tart herby yogurt. The good news is this soup may be served warm or chilled; each way is refreshing.

Provided by David Tanis

Categories     dinner, soups and stews, appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 1/2 pounds cooked, peeled red beets, chopped (See Tip)
Salt and pepper
Pinch of ground cayenne
1/4 cup red-wine or apple cider vinegar, plus more to taste
8 cups water or broth
1 cup whole-milk yogurt
3 tablespoons chopped tarragon leaves
2 tablespoons thinly sliced chives

Steps:

  • Put olive oil in a heavy-bottomed soup pot or deep, wide skillet over medium heat. Add onion and garlic, cook slowly, stirring, until softened, about 10 minutes.
  • Add beets and season generously with salt and pepper. Add a pinch of cayenne and pour in vinegar. Cook for 5 minutes, stirring occasionally, then add water and raise heat to a brisk simmer. Taste broth and adjust. Cook for another 10 minutes, until beets are completely soft.
  • Purée in a blender, in batches if necessary, and strain through a fine-mesh sieve. (Consistency should be like heavy cream, no thicker - thin with water or broth as necessary). Return puréed soup to pot and reheat. In a small bowl, combine yogurt with tarragon and chives. Add a good pinch of salt and beat with a fork to loosen yogurt.
  • Taste soup, and adjust for salt and vinegar. Ladle into individual bowls. Swirl a large (2 to 3 tablespoons) spoonful of herbed yogurt across the surface of the soup.

ROASTED BEETS WITH TARRAGON



Roasted Beets with Tarragon image

Tarragon and beets have a natural affinity for each other, especially when the beets are roasted. It's a striking combination in salads or, as shown here, served in endive spears as an hors d'oeuvre.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

Beets (We used golden beets)
Extra-virgin olive oil
Fresh lemon juice
Coarse salt
Endive leaves
Fresh tarragon

Steps:

  • Roast, peel, and dice beets, then toss them with extra-virgin olive oil, fresh lemon juice, and coarse salt. Serve in endive leaves, garnished with fresh tarragon.

GOLDEN BEET SOUP



Golden Beet Soup image

Provided by Selma Brown Morrow

Categories     Soup/Stew     Onion     Appetizer     Hanukkah     Low Cal     High Fiber     Beet     Fall     Winter     Low Cholesterol     Simmer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

6 tablespoons (3/4 stick) pareve margarine
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

Steps:

  • 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 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. DO AHEAD: Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.
  • Ladle soup into bowls. Drizzle some of greens puree over soup and serve.

GOLDEN BEET SOUP



Golden Beet Soup image

This soup is very healthy and tasty. It is so simple that you could tweak it to fit your diet/taste and it would still be simple. I got this recipe from Earthbound Organics website.

Provided by justjenn6

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil or 2 tablespoons butter
2 lbs golden beets, diced
1 cup yellow onion, diced
3 cups chicken stock
1 cup water
salt & fresh ground pepper
2 tablespoons fresh lemon juice

Steps:

  • Saute beets and onions in olive oil for approximately 10 minutes.
  • Add 2c of the chicken stock and heat through.
  • Add 1c water.
  • Bring to a boil.
  • Reduce to a simmer for approximately 45 minutes or until beets are tender.
  • Let cool slightly.
  • Puree the soup in blender or food processor until very smooth.
  • If soup is too thick, add some of the 3rd c of chicken stock.
  • Add lemon juice. Season with salt and pepper.
  • If you like, you can garnish with red beet puree.

GOLDEN BEET SOUP



Golden Beet Soup image

A bracing squirt of lime -- a culinary touch borrowed from Latin American and Southeast Asian soup makers -- brightens the whole bowl.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

1 1/2 tablespoons extra-virgin olive oil
2 medium leeks, white and pale-green parts only, halved lengthwise, cut into 1/4-inch half-moons, and rinsed well
Coarse salt
2 bunches small golden beets (about 3 pounds with greens) peeled and cut lengthwise into 3/4-inch wedges (about 5 cups)
1 bunch medium carrots (about 8 carrots; 12 ounces), peeled and cut on the diagonal into 1/2-inch pieces
1/2 yellow bell pepper, ribs and seeds removed, flesh cut into 1/2-inch pieces
7 cups homemade or low-sodium store-bought chicken stock
2 tablespoons fresh lime juice, plus 1 teaspoon fresh lime juice, plus lime wedges for serving
Freshly ground pepper
8 chives, cut into 1-inch pieces, for serving

Steps:

  • Heat oil in a medium saucepan over medium-high heat. Add leeks and a pinch of salt. Partially cover, and reduce heat to medium. Cook, stirring occasionally, until leeks are soft, 6 to 7 minutes. Stir in beets, carrots, bell pepper, and stock. Raise heat to medium-high; bring to a boil. Reduce heat to medium, and simmer, partially covered, until beets and carrots are tender, 50 to 60 minutes.
  • Stir in lime juice, and season with salt and pepper. Divide soup among 4 bowls; garnish each with chives and a lime.

Nutrition Facts : Calories 267 g, Fiber 13 g, Protein 8 g, SaturatedFat 1 g, Sodium 727 g

Tips:

  • To make the soup more flavorful, use ripe, sweet peaches. If peaches are not in season, you can use frozen or canned peaches.
  • If you don't have tarragon, you can substitute another herb, such as mint, basil, or chives.
  • To make the soup smoother, purée it in a blender or food processor until it reaches the desired consistency.
  • Serve the soup warm or cold, garnished with fresh tarragon or chopped chives.

Conclusion:

Golden beet and peach soup with tarragon is a delicious and refreshing soup that is perfect for a light lunch or dinner. It is also a great way to use up leftover beets and peaches. With its vibrant color and unique flavor, this soup is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting soup recipe, give golden beet and peach soup with tarragon a try.

Related Topics