Golden Beet Soup

• 6 tablespoons (3/4 stick) pareve margarine
• 9 2 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 teaspoons minced peeled fresh ginger
• 1 tablespoon finely grated lemon peel
• 6 cups (or more) low-salt chicken broth
• 2 to 3 tablespoons fresh lemon juice

1. Melt margarine in large pot over medium heat.
2. Add beets, onions, ginger, and lemon peel.
3. Cover; cook 15 minutes, stirring occasionally.
4. Add 6 cups broth and bring to boil.
5. Cover; reduce heat and simmer until beets are very tender, 1 hour.
6. Remove from heat; let stand 20 minutes.
7. Puree soup in blender in batches until smooth.
8. Return puree to pot.
9. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired.
10. Season with salt, pepper, and more lemon juice.
11. Slice enough beet greens to measure 3/4 cup.
12. Microwave greens 1 minute to wilt; place in blender.
13. Add 3/4 cup soup; puree greens until smooth.
14. DO AHEAD: Can be made 1 day ahead.
15. Cover soup and puree separately; chill.
16. Rewarm both separately before using.
17. Ladle soup into bowls.
18. Drizzle some of greens puree over soup and serve.

margarine, golden beets, onions, fresh ginger, lemon peel, chicken broth, lemon juice

Taken from www.epicurious.com/recipes/food/views/golden-beet-soup-240702 (may not work)