Chilled Beet And Fennel Soup
|Small beets||1 Pound|
|Fennel seeds||2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Olive oil||1 Tablespoon|
|Chopped fennel bulb||1 3⁄4 Cup (28 tbs) (Use Fresh Ones)|
|Chopped onion||1 Cup (16 tbs)|
|Low fat buttermilk||1 1⁄2 Cup (24 tbs)|
Leave root and 1 inch of stem on beets; scrub with a brush.
Place beets and fennel seeds in a medium saucepan; cover with water, and bring to a boil.
Cover, reduce heat, and simmer 35 minutes or until tender.
Pour beets through a fine sieve into a bowl, reserving fennel seeds and 3 cups cooking liquid.
Rinse beets under cold water; drain.
Peel beets; cut into 1/2-inch cubes, reserving 3/4 cup for garnish.
Combine remaining beets, reserved cooking liquid, and fennel seeds in a bowl; set aside.
Combine 1/4 cup water and olive oil in a medium nonstick skillet; place over medium-high heat until hot.
Add fennel bulb and onion; bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until tender.
Combine fennel bulb mixture, beet mixture, buttermilk, salt, and pepper in a food processor or blender; cover and process until smooth.
Pour soup into a bowl; cover and chill thoroughly.
Ladle 3/4 cup soup into each individual bowl, and top each with 2 tablespoons reserved beets.