Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Baking the beets concentrates their flavor; the onion is roasted whole, much the way you'd roast a head of garlic. Fennel fronds are the wispy dill-like tops of the bulb.

Brian Glover
Recipe by Cooking Light November 2005

Gallery

Recipe Summary test

Yield:
8 servings (serving size: 3/4 cup soup and 1 teaspoon sour cream)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

    Advertisement
  • Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a large sheet of aluminum foil; sprinkle beets with water. Wrap beets in foil; arrange packet of beets and onion on a baking sheet. Bake at 375° for 1 hour or until tender. Cool.

  • Combine broth, chopped fennel, and apple in a medium saucepan. Bring to a boil; reduce heat, and simmer 15 minutes or until fennel is tender. Cool.

  • Trim off beet roots; rub off skins, and coarsely chop. Peel and quarter onion. Add beets and onion to broth mixture in pan, stirring to combine. Place half of beet mixture in a blender; process until smooth. Pour pureed beet mixture into a large bowl. Repeat procedure with remaining beet mixture. Stir in vinegar, juice, salt, and pepper. Return pureed beet mixture to pan.

  • Place the pureed beet mixture over medium heat, and cook 2 minutes or until thoroughly heated. Ladle soup into bowls, and top with sour cream. Sprinkle evenly with chopped fennel fronds.

Nutrition Facts

74 calories; calories from fat 11%; fat 0.9g; saturated fat 0.4g; mono fat 0.2g; poly fat 0.1g; protein 2.2g; carbohydrates 15.3g; fiber 3.3g; cholesterol 2mg; iron 0.8mg; sodium 496mg; calcium 42mg.
Advertisement