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
Warm the oil in a large saucepan set over medium heat.
Add the onion, fennel and fennel seeds.
Saute about 5 minutes until the vegetables soften, but are not yet brown.
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.
Add the Snøwfrisk cheese, stirring until the cheese melts into the broth.
Add the sliced beets and all the liquid in the can.
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.
Serve cold, garnished with the reserved fennel fronds.