Golden Beet Soup

Serves 8.

6 T (3/4 stick) pareve margarine
9 1/2-inch diameter golden beets, peeled, cut into 1/2-inch cubes (8 to 9 cups), green tops reserved
4 1/2 cups chopped onions
4 tsp minced peeled fresh ginger
1 T finely grated lemon peel
6 cups (or more) low-salt chicken broth
2 to 3 T fresh lemon juice

Melt margarine in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to a boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.

Puree soup in blender in batches until smooth. Return puree to pot. Add 2 T lemon juice to soup and thin with more broth., if desired. Season with salt, pepper, and more lemon juice.

Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth.

do ahead Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.

Ladle soup into bowls. Drizzle some of greens puree over soup and serve.

From Bon Appetit, December 2007