Beet and Cabbage Soup

• 1/4 cup (1/2 stick) unsalted butter
• 3 cups coarsely chopped peeled raw beets (from 1 1/2 pounds)
• 2 cups chopped red onions
• 3 celery stalks, coarsely chopped
• 1 cup chopped red cabbage
• 3 tablespoons finely chopped seeded jalapeno chiles
• 5 cups (or more) low-salt chicken broth
• 2 tablespoons fresh lime juice
• Tortilla chips
• Sour cream

1. Melt butter in heavy large saucepan over medium-high heat.
2. Add beets, onions, celery, cabbage, and chiles; saute until celery is soft, about 10 minutes.
3. Add 5 cups broth and lime juice; bring to boil.
4. Reduce heat to medium-low.
5. Cover and simmer until vegetables are very tender, about 1 hour 15 minutes.
6. Working in small batches, puree soup in blender until smooth.
7. Return soup to pot; season to taste with salt and pepper.
8. Thin with more broth by 1/4 cupfuls, if desired.
9. Ladle soup into bowls and top with tortilla chips and sour cream.

butter, beets, red onions, celery stalks, red cabbage, jalapeno chiles, chicken broth, lime juice, tortilla chips, sour cream

Taken from www.epicurious.com/recipes/food/views/beet-and-cabbage-soup-108028 (may not work)