Golden Beet and Bell Pepper Soup

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.

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Ladle into bowls and serve with 1 tbsp crumbled goat cheese and chopped dill and/or parsley.