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Five-Spice Beet Soup

Name: Five-Spice Beet Soup
Cuisine: chinese
Ingredients: 4 2-to 2 1/2-inch-diameter beets, scrubbed, trimmed, unpeeled, each cut into 6 wedges (about 3 1/2 cups); 3 cups vegetable broth, divided; 1 tablespoon olive oil; 1 medium-size red onion, thinly sliced (2 cups); 1 celery stalk with leaves, stalk chopped, leaves sliced; 2 teaspoons grated peeled fresh ginger; 1/4 teaspoon (or more) Chinese five-spice powder*; Sour cream or plain yogurt

A small grocery run gets this on the table.

Ingredients

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directions

1.
Place beet wedges in 4-cup glass measuring cup. Add 2 cups broth; cover with paper plate and microwave on high until tender, about 15 minutes.
2.
Meanwhile, heat oil in heavy medium saucepan over medium heat. Add onion and chopped celery stalk; cover and cook until almost tender and translucent, stirring often, about 12 minutes.
3.
Add beet mixture and 1 cup broth to onion mixture; cover and simmer 4 minutes. Mix in ginger and 1/4 teaspoon five-spice powder. Transfer to blender; cover and puree. Season soup to taste with salt, pepper, and additional five-spice powder, if desired; rewarm if necessary. Ladle soup into 4 bowls. Top with dollops of sour cream and sliced celery leaves.
4.
*A spice blend available in the spice section of most supermarkets.

Recipes sourced from Epicurious.com.

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