FIVE-SPICE BEET SOUP

	4 	2- to 2½ inch-diameter beets, scrubbed, trimmed, unpeeled, 
		each cut into 6 wedges (about 3½ cups)
	3 	cups vegetable broth, divided 
	1 	tablespoon olive oil
	1 	medium-size red onion, thinly sliced (2 cups)
	1 	celery stalk with leaves, stalk chopped, leaves sliced
	2 	teaspoons grated peeled fresh ginger
	¼	teaspoon (or more) Chinese five-spice powder*
		Sour cream or plain yogurt

Place beet wedges in 4-cup glass measuring cup. Add 2 cups broth; cover with paper plate and microwave on high until tender, about 15 minutes.
Meanwhile, heat oil in heavy medium saucepan over medium heat. Add onion and chopped celery stalk; cover and cook until almost tender and translucent, stirring often, about 12 minutes.

Add beet mixture and 1 cup broth to onion mixture; cover and simmer 4 minutes. Mix in ginger and ¼ teaspoon five-spice powder. Transfer to blender; cover and puree. Season soup to taste with salt, pepper, and additional five-spice powder, if desired; rewarm if necessary. Ladle soup into 4 bowls. 

Top with dollops of sour cream and sliced celery leaves.

SERVES: 4