Chilled Beet & Fennel Soup with Norwegian Snøfrisk Cheese

Chilled Beet & Fennel Soup with Norwegian Snøfrisk Cheese
You can never have too many soup recipes, so give Chilled Beet & Fennel Soup with Norwegian Snøfrisk Cheese a try. One portion of this dish contains around 2g of protein, 8g of fat, and a total of 150 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, and primal diet. This recipe is typical of Scandinavian cuisine. From preparation to the plate, this recipe takes approximately 2 hours. Autumn will be even more special with this recipe. Head to the store and pick up onion, wine vinegar, ounce salt & pepper, and a few other things to make it today.

Instructions

1
Warm the oil in a large saucepan set over medium heat.
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Cooking OilCooking Oil
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Sauce PanSauce Pan
2
Add the onion, fennel and fennel seeds.
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Fennel SeedsFennel Seeds
FennelFennel
OnionOnion
3
Saute about 5 minutes until the vegetables soften, but are not yet brown.
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VegetableVegetable
4
Add the chicken broth and bring to a boil. Lower the heat and cover the pan. Cook about 15 minutes until the vegetables are very tender.
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Chicken BrothChicken Broth
VegetableVegetable
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Frying PanFrying Pan
5
Remove from heat.
6
Add the Snøwfrisk cheese, stirring until the cheese melts into the broth.
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CheeseCheese
BrothBroth
7
Add the sliced beets and all the liquid in the can.
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BeetBeet
8
Add the vinegar and a big pinch of salt and pepper. Using an immersion blender puree the soup until completely smooth. Taste and adjust seasoning. Cover and allow the soup to come to room temperature. Then refrigerate until well chilled.
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Salt And PepperSalt And Pepper
SeasoningSeasoning
VinegarVinegar
SoupSoup
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Immersion BlenderImmersion Blender
9
Serve cold, garnished with the reserved fennel fronds.
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FennelFennel
DifficultyExpert
Ready In2 hrs
Servings4
Health Score4
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