Best 5 Golden Beet Soup Recipes

CHILLED GOLDEN BEET AND BUTTERMILK SOUP

Steps:

• In a small bowl, combine chopped shallots and vinegar and let macerate for 20 minutes. Whisk in 2 tablespoons olive oil and season with a few grinds of black pepper. Set aside.
• Put beets in a large pot over medium heat and add 1 teaspoon salt and enough water to cover. Boil for 25 to 40 minutes, depending on size, until tender when poked with the tip of a knife. Drain beets and let cool, then peel off the skins with your fingers.
• Cut 1 beet into a small, even dice, then add to the shallot mixture, season with a pinch of salt (or to taste) and set aside. Cut the remaining beets into large chunks and purée in a blender with buttermilk and lemon juice until smooth. Season to taste with salt and pepper. Refrigerate for 1 hour, or until completely cool.
• Ladle the soup into bowls and drizzle with a teaspoon of olive oil. Serve with marinated beets, herbs and sour cream on the side, so people can garnish their own bowls as they like.

GOLDEN BEET SOUP

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.

GOLDEN BEET SOUP

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 AND BROCCOLI SOUP

Steps:

• melt butter fry potatos and beets for about 10 minutes, add stock, boil until they are soft meanwhile, nuke broccoli until crisp tender. (maybe longer is want gentler flavor?) when potatoes and beets are soft, beat until smooth with immersion blender. Add cooked broccoli, blend some more. Add cream cheese, beat some more.

GOLDEN BEET AND PEACH SOUP WITH TARRAGON

Steps:

• Preheat oven to 400°. Place beets in a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast until tender, 40-45 minutes. Cool slightly., Transfer beets to a blender or food processor. Add juice and vinegar; process until smooth. Refrigerate at least 1 hour. In a small bowl, combine Greek yogurt and chopped tarragon; refrigerate., To serve, divide beet mixture among individual bowls; place a spoonful of yogurt mixture in each bowl. Top with diced peaches and tarragon sprigs.