We made this soup for dinner today and we really liked it.
I served it with fresh bread and butter on the side.
The only change I did was:
1) I baked the beets in the oven - in water - for an hour instead of in the microwave.
2) I doubled the amount of Chinese Five Spice, and I added a little more ginger than the recipe said.
I served it with plain yogurt.
Five-Spice Beet Soup
Bon Appétit | February 2009
by The Bon Appétit Test Kitchen
Yield: Makes 4 servings
Active Time: 35 minutes
Total Time: 35 minutes
4 2-to 2 1/2-inch-diameter beets, scrubbed, trimmed, unpeeled, each cut into 6 wedges (about 3 1/2 cups)
3 cups vegetable broth, divided
1 tablespoon olive oil
1 medium-size red onion, thinly sliced (2 cups)
1 celery stalk with leaves, stalk chopped, leaves sliced
2 teaspoons grated peeled fresh ginger
1/4 teaspoon (or more) Chinese five-spice powder*
Sour cream or plain yogurt
Place beet wedges in 4-cup glass measuring cup. Add 2 cups broth; cover with paper plate and microwave on high until tender, about 15 minutes.
Meanwhile, heat oil in heavy medium saucepan over medium heat. Add onion and chopped celery stalk; cover and cook until almost tender and translucent, stirring often, about 12 minutes.
Add beet mixture and 1 cup broth to onion mixture; cover and simmer 4 minutes. Mix in ginger and 1/4 teaspoon five-spice powder. Transfer to blender; cover and puree. Season soup to taste with salt, pepper, and additional five-spice powder, if desired; rewarm if necessary. Ladle soup into 4 bowls. Top with dollops of sour cream and sliced celery leaves.
*A spice blend available in the spice section of most supermarkets.
I served it with fresh bread and butter on the side.
The only change I did was:
1) I baked the beets in the oven - in water - for an hour instead of in the microwave.
2) I doubled the amount of Chinese Five Spice, and I added a little more ginger than the recipe said.
I served it with plain yogurt.
Five-Spice Beet Soup
Bon Appétit | February 2009
by The Bon Appétit Test Kitchen
Yield: Makes 4 servings
Active Time: 35 minutes
Total Time: 35 minutes
4 2-to 2 1/2-inch-diameter beets, scrubbed, trimmed, unpeeled, each cut into 6 wedges (about 3 1/2 cups)
3 cups vegetable broth, divided
1 tablespoon olive oil
1 medium-size red onion, thinly sliced (2 cups)
1 celery stalk with leaves, stalk chopped, leaves sliced
2 teaspoons grated peeled fresh ginger
1/4 teaspoon (or more) Chinese five-spice powder*
Sour cream or plain yogurt
Place beet wedges in 4-cup glass measuring cup. Add 2 cups broth; cover with paper plate and microwave on high until tender, about 15 minutes.
Meanwhile, heat oil in heavy medium saucepan over medium heat. Add onion and chopped celery stalk; cover and cook until almost tender and translucent, stirring often, about 12 minutes.
Add beet mixture and 1 cup broth to onion mixture; cover and simmer 4 minutes. Mix in ginger and 1/4 teaspoon five-spice powder. Transfer to blender; cover and puree. Season soup to taste with salt, pepper, and additional five-spice powder, if desired; rewarm if necessary. Ladle soup into 4 bowls. Top with dollops of sour cream and sliced celery leaves.
*A spice blend available in the spice section of most supermarkets.