I can't believe it has been more than 6 months since my last posting. Not coincidently, this corresponds almost exactly with the length of time we've been remodeling our house.
It has been a cold winter so soup sounded particularly appetizing. Unfortunately, this recipe did nothing for me. The preparation is straightforward and fairly quick. Basically you chop, simmer, blend and serve. The result is a red broth with tiny bits of onion and ginger that don't get fully pureed--not a pleasing texture. Also, I was expecting something thicker and hardier. However, my husband--who is a beet lover--drank it out of a mug and said he enjoyed it.
The bottom line: If the idea of beet consomme' appeals to you, strain the broth before serving to remove the bits.
