Golden Beet Soup
A bracing squirt of lime -- a culinary touch borrowed from Latin American and Southeast Asian soup makers -- brightens the whole bowl.
- Servings: 4
Source: Martha Stewart Living, January 2007
- 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
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.