Chilled Beet-and-Fennel Soup

Recipe from

Nutritional 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

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

Preparation

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.

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.

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.

Note:

Leslie Glover Pendleton,

April 1996
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