Best Beet Apple Soup Recipes

BEET SOUP WITH GREENS, APPLE SALAD AND CILANTRO-WALNUT PESTO

Steps:

• To make the soup, place beets and broth in a large pot. Bring to a boil. Reduce heat, cover and simmer until tender, about 1 hour. Drain, reserving broth. When cool enough to handle, slip skins off beets. Set aside 2 beets. Place half of the remaining beets in a food processor. Measure broth and add enough water, if necessary, to make 9 cups. Add half of broth to beets and puree until smooth. Repeat with remaining beets and broth. Combine batches and stir in salt and pepper. Reheat before serving and stir in lemon juice and more salt, if needed.
• To make the beet greens, heat 1 1/2 teaspoons of olive oil in a large skillet over medium heat. Add the beet greens and saute for 10 minutes. Add 1/3 cup of water, cover and cook until tender, about 10 minutes more. Coarsely grate the reserved beets and stir into the greens with 1 1/2 teaspoons of oil, 1/2 teaspoon of salt, pepper and 1 teaspoon of lemon juice. Set aside.
• Heat 1 tablespoon of oil in a medium nonstick skillet over medium heat. Add the onions and cook, stirring often, until caramelized, about 15 minutes. Stir in the apple, walnut oil, 1 tablespoon of lemon juice, parsley, 1/2 teaspoon of salt and pepper. Set aside.
• Place the cilantro, walnuts and 1/2 cup of olive oil in a food processor and process until smooth. Add3/4 teaspoon of salt and 1 1/2 teaspoons of lemon juice.
• Place the beet green mixture, the apple mixture, the pesto and the sour cream in separate bowls. Ladle the soup into bowls. Serve, passing the condiments separately.

BEET-APPLE SOUP IN ACORN SQUASH BOWLS

Steps:

• Roast squash: Preheat oven to 375F.
• Cut off"tops" of squash (about 1 inch from stem end) and reserve.
• Scoop out seeds and discard.
• Cut a very thin slice off bottoms of squash to create a stable base.
• Brush"bowls" and tops all over with oil and sprinkle salt inside.
• Arrange squash bowls, with tops alongside, stem ends up, in large shallow baking pan.
• Roast squash until flesh of squash is just tender, about 1 1/4 hours total.
• (Do not get them overly soft or floppy. they need to hold their shape to hold the soup.) If a small hole forms, serve soup in squash but set in a soup bowl.
• Make soup while squash roast: Cook onion in oil in a 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened.
• Add beets and apple and cook, stirring occasionally, 5 minutes.
• Add garlic and cook, stirring, 30 seconds.
• Add broth and 4 cups water, then simmer, uncovered, until beets are tender, about 40 minutes.
• Stir in vinegar and brown sugar.
• Puree soup until very smooth, at least 1 minute per batch Please use caution when blending hot liquids.
• Return soup to pan, then season with salt and pepper and reheat.
• If soup is too thick, add enough water to thin to desired consistency.
• Serve soup in squash bowls.
• Soup can be made 3 days ahead and chilled, covered.

BEET APPLE SOUP

Steps:

• 1. Place the beets in a large, heavy pot and cover with the broth and juice. Bring to a boil, reduce the heat, and simmer, partially covered, until tender, about 45 minutes. Transfer the beets to a bowl with a slotted spoon. When cool enough to handle, slip off the skins and cut the beets into pieces.
• 2. Strain broth through a fine sieve lined with two paper towels and return it to the pot.
• 3. Melt the butter in a large skillet over medium- low heat. Add the apples and sauté until just caramelized, about 10 to 15 minutes.
• 4. Purée the cooked beets and sautéed apples together in batches in a food processor, adding some broth through the feed tube. Return the purée to the pot and combine with the broth. Stir in the lemon juice, salt, and pepper. Pass the soup through a strainer, if desired.
• 5. Serve the soup hot or cold, dolloped with crème fraîche if desired.

BEET APPLE SOUP

Steps:

• Place beets in a large heavy pot and cover with broth and juice. Bring to boil, reduce heat and simmer partially covered, until tender, about 45 minutes. Transfer beets to a bowl; when cool enough to handle, slip off the skins and cut into pieces. Strain broth through a fine sieve and return to pot. Melt the butter in a skillet over medium low heat. Add apples and sauté until just caramelized, about 10-15 minutes. Puree the cooked beets and sautéed apples together in batches, adding some broth to thin. Return puree to pot and combine with remaining broth. Stir in lemon juice, salt and pepper; pass through strainer, if desired. Serve soup hot or cold, dollop with crème fraiche.