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Chilled Beet And Fennel Soup

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  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)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon

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.

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