Golden Beet Soup with Toasted Grains
- 1 1/2 tablespoons unsalted butter
- 1 large fennel bulb, sliced
- 4 garlic cloves
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon turmeric
- 1/4 cup dry white wine
- 2 pounds golden beets, peeled and cut into wedges
- 6 cups water
- 3/4 cup julienne-cut peeled Chioggia or red beet
- 2 teaspoons lemon juice
- 1 teaspoon sugar
- 3 tablespoons chopped fresh cilantro
- 1/4 cup uncooked amaranth or sesame seeds
- 1/8 teaspoon ground red pepper
- calories 129
- fat 3.8 g
- satfat 2 g
- monofat 1 g
- polyfat 0.4 g
- protein 4 g
- carbohydrate 21 g
- fiber 5 g
- cholesterol 8 mg
- iron 2 mg
- sodium 274 mg
- calcium 56 mg
How to Make It
Melt butter in a Dutch oven over medium-low heat. Add fennel, garlic, and 1/4 teaspoon salt; cover and cook 20 minutes or until very tender, stirring occasionally. Increase heat to medium-high. Add turmeric; cook 30 seconds. Add wine; cook 1 minute. Add golden beets and 6 cups water. Bring to a boil; cover, reduce heat, and simmer 1 hour or until beets are tender.
While soup simmers, combine Chioggia beets, juice, sugar, and cilantro; let stand 30 minutes. Drain.
Heat a large cast-iron skillet over high heat. Add amaranth; cook 1 minute or until toasted, shaking pan constantly. Pour into a bowl.
Place half of soup in a blender. Remove center piece of lid (to allow steam to escape); secure lid on blender. Place a towel over opening in lid. Blend until smooth. Pour into a bowl. Repeat with remaining soup mixture. Stir in remaining 1/4 teaspoon salt and red pepper. Spoon mixture into shallow bowls. Top with pickled Chioggias; sprinkle with amaranth.
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