I love beets, I admit that up front. From a can or from the farmer’s market, with a touch of salt or a drizzle of balsamic reduction, beets are one of my favorite veggies. Here’s a great, quick-to-table soup that’s not only flavorful, but healthy as well.
Beet and Fennel Soup
4 medium beets, about 1lb.
1 large onion, about a pound
4C vegetable stock, organic if available
1 3/4C fennel bulbs, chopped
1C Granny Smith apple, peeled, chopped
2t white wine vinegar
2t lemon juice
1/2t black pepper, freshly ground
8t sour cream, opti0nal, for garnish
fennel fronds, chopped, for garnish
Preheat oven to 375F. Leave the root and 1″ stem on the beets, scrub well. Place beets on a large square of tin foil, then sprinkle on water. Wrap beet package tightly, place on cookie sheet with onion and bake for one hour or until beets are tender. Set aside to cool.
Combine broth, chopped fennel and apple in medium saucepan. Bring to a boil, then reduce heat and simmer 15 minutes or until the fennel is tender. Cool.
Trim off the beet roots, rub off the skins by hand a coarsely chop. Peel and quarter the onion, add beets and onion to the broth mixture in pan, stirring to combine. Place half of the beet mixture to a blender, process until smooth. Pour the puree into a large bowl, then repeat with the rest of the mixture. Stir in vinegar, lemon juice, salt and pepper. Return everything to pan, cook two minutes on medium heat or until everything is well blended. Serve, garnished with a spoonful of sour cream and fennel fronds.
Calories: 96, saturated fat: 0.63, carbs: 14.77
Recipe: Cooking Light Magazine
Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All Rights Reserved, 2012