This is my new favorite golden soup. Try it: you’ll like it.
GOLDEN GATE SOUP:
2 tbsp olive oil
5 shallots, chopped
3 orange, yellow and/or red peppers, seeded and chopped
3 large golden beets, peeled and chopped
4-6 cups chicken broth
2 tbsp lemon juice
salt and pepper to taste
4 oz goat cheese
fresh dill and/or parsley
Heat the oil in a soup pot. Cook shallots on med heat with 1/4 tsp salt until translucent- about 5 minutes. Add beets and peppers and cook on med-low, stirring, for another 10 minutes. Add chicken broth and bring to a boil, partially cover pot, then reduce heat to simmer and cook for about an hour until beets are tender- about 1 hour.
Let cool slightly. Stir in lemon juice add salt to taste (more or less, depending on if you’ve used salted chicken broth). Puree with an immersion blender until smooth.
Ladle into bowls and serve with 1 tbsp crumbled goat cheese and chopped dill and/or parsley.