Rating: 2.91 stars
58 Ratings
  • 5 star values: 5
  • 4 star values: 11
  • 3 star values: 22
  • 2 star values: 14
  • 1 star values: 6
  • 58 Ratings

This recipe for pureed beet soup is from the January/February 2008 issue of Everyday Food.

The Martha Stewart Show, January Winter 2008

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Recipe Summary

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.

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  • Add beets, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until beets are tender, about 20 minutes.

  • Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soup's consistency with a little water if necessary. Season with salt, pepper, and lemon juice.

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Reviews

58 Ratings
  • 5 star values: 5
  • 4 star values: 11
  • 3 star values: 22
  • 2 star values: 14
  • 1 star values: 6