Ginger-Beet Soup

A delicious accompaniment to roast chicken, served in small glasses this jewel-colored soup is also a memorable hors d’oeuvre. The beets can be roasted and stored in the refrigerator for up to 48 hours before preparing the rest of the soup.

Jenna Helwig

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Soups & Stews

Ingredients

6 medium beets, well-scrubbed		1 tablespoon freshly squeezed lemon juice
2 cups vegetable broth		3/4 teaspoon salt
1 teaspoon minced ginger		freshly ground black pepper

directions

Total:

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1
Preheat the oven to 400°. Slice the tops and bottoms from the beets and wrap each beet individually in aluminum foil. Place all of the beets on a baking sheet and roast for an hour, or until tender. Once the beets are cool, remove them from the foil and slip off the skins.
2
Chop the beets roughly and place them in a blender along with the remaining ingredients. Blend until smooth.
3
Taste for seasoning, stirring in more salt, pepper, ginger, or lemon juice if necessary.
4
Chill for at least six hours (and preferably overnight) before serving. If the soup seems too thick before serving, add more vegetable stock or water.

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Ginger-Beet Soup

Ingredients

directions