Beautiful Soup Vegetable Soup With Beets Dill And Orange Zest Recipes

Steps:

• In a large stockpot, combine chicken, carrot, onion, cinnamon, ginger and salt. Add 3 quarts water, orange zest and juice.
• Place over high heat, and bring to a boil, then reduce heat to low. Simmer, uncovered, until liquid has reduced to about half and chicken flavor is strong, 1 1/2 to 2 hours.
• Pour through a fine mesh strainer into a bowl, and discard solids. Allow broth to cool, then refrigerate overnight. When ready to serve, remove layer of solidified fat from surface, and wipe surface of congealed soup with a paper towel to remove traces of grease. Soup may be covered and refrigerated for up to three days.
• To serve, warm soup, ladle into mugs or bowls, and garnish.

Steps:

• Place flameproof casserole or other deep, wide pan over low heat and add butter or butter-oil mixture. When butter has melted, add onion and garlic; sauté until soft but not browned.
• Increase heat to medium-high and add beets, carrots, celery, celery root and half the dill. Sauté, adjusting heat as needed, until vegetables have released their liquid, dried and start to turn golden but not brown, about 20 minutes.
• Add stock and tomatoes with their juice, and bring to a boil. Reduce heat and cook until vegetables are soft, about 45 minutes. Add orange zest and juice, and remaining dill. Season with salt and pepper to taste. To serve, ladle into bowls and top each with a dollop of sour cream. Serve with hunks of bread.

Steps:

• Combine half of beets, half of reserved beet liquid and half of orange juice in blender. Blend until smooth. Blend in half of buttermilk and 1 1/2 tablespoons chopped dill. Transfer to large bowl. Repeat with remaining beets, beet liquid, orange juice, buttermilk and 1 1/2 tablespoons dill. Season with salt and pepper. Chill at least 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)
• Garnish soup with cucumber and additional dill. Ladle into bowls.

Steps:

• Place flameproof casserole or other deep, wide pan over low heat and add butter or butter-oil mixture. When butter has melted, add onion and garlic; sauté until soft but not browned.
• Increase heat to medium-high and add beets, carrots, celery, celery root and half the dill. Sauté, adjusting heat as needed, until vegetables have released their liquid, dried and start to turn golden but not brown, about 20 minutes.
• Add stock and tomatoes with their juice, and bring to a boil. Reduce heat and cook until vegetables are soft, about 45 minutes. Add orange zest and juice, and remaining dill. Season with salt and pepper to taste. To serve, ladle into bowls and top each with a dollop of sour cream. Serve with hunks of bread.

Steps:

• Prepare the beans: Put the beans and 5 cups water in a saucepan over high heat. Add onion stuck with clove, thyme, bay leaf, garlic, salt and olive oil. Reduce heat and cook at a gentle simmer until tender, about 25 to 30 minutes. Leave beans to cool in their own broth. (May be cooked several hours or up to 1 day in advance.)
• Make the soup: Put olive oil in a heavy-bottomed soup pot over medium-high heat. Add diced onion, season generously with salt and pepper and stir to coat. Turn heat to medium and cook, stirring until softened and barely browned, about 10 minutes.
• Add potato and 2 cups water to soup pot. Cover and cook until potatoes are soft, about 10 minutes. Add cooked shell beans and bean broth and bring to a simmer. Taste and adjust seasoning. Keep warm.
• Meanwhile, working in batches in a separate pot, blanch Romano beans, wax beans and zucchini in salted water for 1 minute. Spread out to cool on a baking sheet.
• Make the pistou: Put basil, garlic and olive oil in a food processor and pulse to a rough paste. (Alternatively, pound basil and garlic in a stone mortar and stir in oil and cheese.) Stir in about 1/2 cup grated cheese and season with salt and pepper. (Makes about 3/4 cup.)
• To serve, add blanched vegetables to soup pot and simmer for 2 to 3 minutes. Ladle into bowls and add about 2 tablespoons pistou to the center of each bowl. Pass extra grated cheese at the table.

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add beets, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add caraway seeds and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until beets are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree (adding fresh dill) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Steps:

• Using a large knife, separate greens and stems from beets. Thoroughly wash greens and stems; set aside. Scrub beets, transfer to a medium pot, and cover with 1" water. Cover pot and bring to a boil. Reduce heat to medium, uncover, and cook until beets are tender when pierced with a knife, about 10 minutes. Drain beets; discard cooking liquid. Let cool.
• Meanwhile, chop beet greens and stems. Transfer to a large pot and add 1/2 tsp. salt and 4 cups water. Bring to a boil, then reduce heat to medium and simmer, without boiling, until greens are tender, about 5 minutes. Let cool to room temperature, about 30 minutes.
• Peel and coarsely grate beets, preferably wearing gloves. Add to pot with cooled greens. Gently stir in cucumbers, pickle, pickle brine, buttermilk, sour cream, and scallions. Season with salt and pepper.
• Cover pot and chill soup at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls; top with eggs and dill.
• Do Ahead
• Soup can be made 2 days ahead; cover and chill.