Recipe

Chilled Beet-and-fennel Soup Recipe

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Ingredients

Directions

Step #1 Leave root & 1 inch of stem on beets; scrub with a brush.
Step #2 Place beets & fennel seeds in a medium saucepan; cover with water, & bring to a boil.
Step #3 Cover up, reduce heat, & let simmer 35 mins or until tender.
Step #4 Drain beets through a fine sieve into a bowl, reserving fennel seeds & 3 c cooking liquid.
Step #5 Rinse beets under cold water; drain.
Step #6 Peel beets; cut into 1/2-inch cubes, reserving 3/4 c for garnish.
Step #7 Combine remaining beets, reserved cooking liquid, & fennel seeds in a bowl; set aside.
Step #8 Add oil to a medium non-stick pan & saute onions for two or three mins.
Step #9 Add sliced fennel & 1/4 c water & bring to a low boil.
Step #10 Reduce heat to a simmer, cover & cook for simmer 20 mins or until fennel is tender.
Step #11 Combine fennel bulb mixture, milk, yogurt, salt, beet mixture, & pepper in a food processor/blender or mixer; process until smooth.
Step #12 Pour soup into a bowl; cover & chill thoroughly.
Step #13 Ladle 3/4 c soup into individual bowls, & top this with 2 tbsps reserved beets.
Enjoy the Chilled Beet-And-Fennel Soup recipe

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