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Chilled Beet-and-Fennel Soup

Yield 6 servings

Ingredients

  • 1 pound small beets
  • 2 teaspoons fennel seeds
  • 1/4 cup water
  • 1 tablespoon olive oil
  • 1 3/4 cups chopped fresh fennel bulb
  • 1 cup chopped onion
  • 1 1/2 cups low-fat buttermilk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutrition Information

  • calories 103
  • caloriesfromfat 31 %
  • fat 3.6 g
  • satfat 1 g
  • monofat 1.8 g
  • polyfat 0.3 g
  • protein 4.6 g
  • carbohydrate 14.4 g
  • fiber 1.4 g
  • cholesterol 0.0 mg
  • iron 1.5 mg
  • sodium 289 mg
  • calcium 128 mg

How to Make It

  1. 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. Drain 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.

  2. Combine 1/4 cup water and 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.

  3. Combine fennel bulb mixture, beet mixture, buttermilk, salt, and pepper in a food processor or blender; process until smooth. Pour soup into a bowl; cover and chill thoroughly. Ladle 3/4 cup soup into individual bowls, and top with 2 tablespoons reserved beets.