Beet And Fennel Soup
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
5 medium
Beets2 tbsps
Vegetable Oil2 large
Onion (sliced)1 tsp
Fennel Seed1 cup
Water2 tbsps
Orange Juice (fresh)Directions:
1
Preheat oven to 400°F
2
Trim beets, leaving 1 inch of stems attached, and scrub well
3
Wrap beets tightly in foil and roast in middle of oven until tender, about 1 1/2 hours
4
Unwrap beets carefully and let stand until cool enough to handle
5
Peel beets
6
Cut half of 1 beet into 1-inch-long matchsticks for garnish and chop remaining beets
7
In a large heavy saucepan heat oil over moderate heat until hot but not smoking and cook onions with fennel seeds, stirring, until softened, about 15 minutes
8
Add sliced fennel and water and cook, covered, stirring occasionally, until fennel is very soft, 15 to 20 minutes
9
Stir in chopped beets and broth and simmer, uncovered, 15 minutes
10
In a blender purée soup in batches, transferring it as puréed to another saucepan
11
Soup may be prepared up to this point 2 days ahead and chilled, covered
12
Reheat soup until hot, thinning with water if necessary
13
Stir in orange juice, liqueur if using, and salt and pepper to taste
14
Preheat oven to 400°F
15
Trim beets, leaving 1 inch of stems attached, and scrub well
16
Wrap beets tightly in foil and roast in middle of oven until tender, about 1 1/2 hours
17
Unwrap beets carefully and let stand until cool enough to handle
18
Peel beets
19
Cut half of 1 beet into 1-inch-long matchsticks for garnish and chop remaining beets
20
In a large heavy saucepan heat oil over moderate heat until hot but not smoking and cook onions with fennel seeds, stirring, until softened, about 15 minutes
21
Add sliced fennel and water and cook, covered, stirring occasionally, until fennel is very soft, 15 to 20 minutes
22
Stir in chopped beets and broth and simmer, uncovered, 15 minutes
23
In a blender purée soup in batches, transferring it as puréed to another saucepan
24
Soup may be prepared up to this point 2 days ahead and chilled, covered
25
Reheat soup until hot, thinning with water if necessary
26
Stir in orange juice, liqueur if using, and salt and pepper to taste
27
Garnish soup with beet matchsticks and fennel leaves and serve with breadsticks
28
Garnish soup with beet matchsticks and fennel leaves and serve with breadsticks