Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Leslie Glover Pendleton
Recipe by Cooking Light April 1996

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Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

103 calories; calories from fat 31%; fat 3.6g; saturated fat 1g; mono fat 1.8g; poly fat 0.3g; protein 4.6g; carbohydrates 14.4g; fiber 1.4g; iron 1.5mg; sodium 289mg; calcium 128mg.
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