Talie, this is one of my favorite soups. I made it only once, but tripled the ingredients and served it 3 times, including to my in-laws. Everyone loved it. Its color is beautiful and it feels very pure and cleansing (probably the lime juice?).INGREDIENTS (serves 4):
1 1/2 tbsp olive oil
2 medium leeks, white and pale green parts only, halved, cleaned and cut into 1/4 inch half-moons
2 bunches small golden beets (about 3 pounds with greens), peeled and cut lengthwise into 3/4 inch wedges (about 5 cups)
1 bunch medium carrots (about 8 carrots, 12 ounces), peeled and cut on the diagonal into 1/2 inch pieces
1/2 yellow bell pepper, ribs and seeds removed, flesh cut into 1/2 inch pieces
7 cups low-sodium chicken stock
2 tablespoons fresh lime juice, plus lime wedges for serving
8 chives, cut into 1 inch pieces
PREPARATION:
Heat oil in a medium saucepan over medium-high heat. Add leeks and a pinch of salt. Partially cover, and reduce heat to medium. Cook, stirring occasionally, until leeks are soft, 6 to 7 minutes.
Stir in beets, carrots, bell pepper, and stock. Raise heat to medium-high; bring to a boil. Reduce heat to medium, and simmer, partially covered, until beets and carrots are tender, 50 to 60 minutes.
Stir in lime juice, and season with salt and pepper. Divide soup among 4 bowls; garnish each with chives and a lime.
I made it again last weekend. The yellow and orange vegetables are beautiful in the golden broth, but for the children's dinner I tried pureeing the soup in a mixer and they loved it.
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