Beet and Fennel Soup

Name: Beet and Fennel Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams medium beets (about; 1 teaspoons freshly ground black pepper; 8 servings Chopped fennel fronds; 414 milliliters chopped fennel bulb (about 1 large); 237 milliliters chopped peeled Granny Smith apple; 2 teaspoons lemon juice; 8 teaspoons reduced-fat sour cream; 454 grams large onion (about; 1 teaspoons salt; 946 milliliters organic vegetable broth (such as Swanson Certified Organic); 59 milliliters water; 2 teaspoons white wine vinegar

Beet and Fennel Soup is A mixture of fennel bulb, water, cream, and a handful of other ingredients are all it takes to make this recipe so delicious. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 37

Equipment you will use

Oven

Leave root and 1 inch of stem on beets; scrub with a brush.

Ingredients you will need

Beet

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.

Ingredients you will need

Beet

Onion

Water

Wrap

Equipment you will use

Aluminum Foil

Baking Sheet

Bake at 375 for 1 hour or until tender. Cool.

Equipment you will use

Oven

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.

Ingredients you will need

Fennel

Apple

Broth

Equipment you will use

Sauce Pan

Trim off beet roots; rub off skins, and coarsely chop. Peel and quarter onion.

Ingredients you will need

Beet

Onion

Dry Seasoning Rub

Add beets and onion to broth mixture in pan, stirring to combine.

Ingredients you will need

Beet

Broth

Onion

Equipment you will use

Frying Pan

Place half of beet mixture in a blender; process until smooth.

Ingredients you will need

Beet

Equipment you will use

Blender

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.

Ingredients you will need

Vinegar