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YIELD
4 servingsPREP
10 minCOOK
16 minREADY
35 minIngredients
4
4
EACH
EACH
BEETS
2-to 2 1/2-inch-diameter, trimmed, unpeeled, each cut into 6 wedges (about 3 1/2 cups) *
2-to 2 1/2-inch-diameter, trimmed, unpeeled, each cut into 6 wedges (about 3 1/2 cups) *
Directions
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.
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.
Add beet mixture and 1 cup broth to onion mixture; cover and simmer 4 minutes.
Mix in ginger and ¼ 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.
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