This soup calls for both the roots and the greens. Be careful cutting the raw beets. Cut them in half, then, putting the cut, flat side down on the cutting board, cut the beet into slices. Each slice can then be cut into dice. A sharp knife is essential.
4 T butter or oil
5 to 6 c cubed yellow beets (1-1/2″ dice)
2 c chopped onions
2 t minced, peeled fresh ginger
2 t grated lemon zest
6 c stock or water, plus extra for cooking greens
1 bunch beet greens, washed and coarsely chopped
2 T lemon juice
salt and pepper, to taste
1. Melt butter (or heat oil) in a soup pot over medium heat. Add beets, onions, ginger, and lemon zest. Stir to coat with the butter or oil. Cover and cook 15 minutes, stirring occasionally. Add the six cups of stock and bring to the boil. Reduce heat, cover, and simmer until beets are very tender. This could take up to an hour; start checking after about half an hour. Remove from heat and let stand for 20 minutes.
2. Meanwhile, put greens in a pot with some stock to cover, not more than a cup. Simmer until the greens are tender. Cool greens in liquid, then puree until smooth. Return to pot and keep warm.
3. In batches, puree soup until smooth. You’ll have to put the batches in a bowl until you’ve pureed everything. Once the soup is pureed, return to the soup pot. Season with salt and pepper and add the lemon juice. Taste for seasonings. Reheat gently.
4. Serve soup with some of the beet green puree drizzled over top.