Golden Beet Soup
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.
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