Golden beets taste the same as red beets but lack the red-pigment betalain, which gives way to this eye-catching golden soup. The trio of pomegranate seeds, sage, and crème fraîche adds additional bright color along with a satisfying crunch and savory goodness. As with any hot soup, purée with caution and fill the blender only to the recommended level to prevent splattering the hot soup.
3 tablespoons unsalted butter
4 golden beets, cut into ½-inch cubes
½ sweet onion, chopped
1-inch piece ginger, minced
Zest and juice of 1 lemon
4 cups Simple Chicken Broth or low-sodium store-bought chicken stock
Freshly ground black pepper
¼ cup pomegranate seeds, for serving
¼ cup crème fraîche, for serving (see Substitution tip)
10 sage leaves, for serving
1 In a medium saucepan over medium heat, melt the butter.
2 Add the beets, onion, ginger, and lemon zest, and cover. Cook, stirring occasionally, for 15 minutes. Add the broth, and continue to cook for 20 more minutes, until the beets are very tender.
3 In batches, transfer the soup to a blender and purée, or use an immersion blender.
4 Return the soup to the saucepan, and season with the pepper and lemon juice.
5 Serve topped with the pomegranate seeds, crème fraîche, and sage leaves.
Substitution tip: You can buy crème fraîche at many grocery stores, or make your own. If you don’t have crème fraîche, a dollop of whole-milk yogurt is a fine substitute.
Per Serving Calories: 186; Total Fat: 11g; Saturated Fat: 7g; Cholesterol: 26mg; Carbohydrates: 17g; Fiber: 3g; Protein: 7g; Phosphorus: 125mg; Potassium: 557mg; Sodium: 148mg