Recipe: Golden Beet Soup

Serves 4 to 6.

Note: You can vary the vegetables in this creamy cream-free soup and play with the seasonings, too. A dollop of whole-milk yogurt can give it a silky body, if desired. The soup reheats beautifully; leftovers will keep in a covered container in the refrigerator for 3 days. This soup is especially pretty when garnished with a roasted, cubed red beet. From Beth Dooley.

• 4 to 5 medium-sized golden beets, about 1  1/2 lb.

• 1 medium red beet, optional, for garnish

• 2 to 3 tbsp. unsalted butter

• 1 large onion, chopped

• Pinch of salt and freshly ground black pepper

• 1 medium Yukon Gold potato, peeled and cut into chunks

• 1 tbsp. lemon juice, to taste

• 1 to 2 tbsp. prepared horseradish, to taste

• 1/4 to 1/2 c. whole-milk yogurt, optional

Directions

Melt the butter in a large, deep soup pot set over medium heat. Add the onion and sauté until tender, about 3 to 5 minutes. Season with a pinch of salt and pepper. Add 3 cups of the chicken stock and the potato and bring to a boil. Reduce the heat, and simmer until the potato is tender.

Add the gold beets to the pot and simmer for a minute or two. Using an immersion blender (or, working in batches, pour the soup into a blender), purée the gold beets and potato and return to the pot. Add more stock if you need to adjust the consistency. Season to taste with the lemon juice and horseradish.