Beet And Fennel Soup With Kefir Recipes

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BEET AND FENNEL SOUP WITH KEFIR



Beet and Fennel Soup with Kefir image

**The product:** Kefir is a drink that looks and tastes like yogurt, usually made from cow's milk or goat's milk. It's in the dairy section. **The payoff:** Body and tanginess in soups.

Provided by The Bon Appétit Test Kitchen

Time 50m

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 cup chopped onion
1 cup chopped fennel bulb
1 1/2 teaspoons fennel seeds
2 large (2 1/2-to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
2 cups low-salt chicken broth
1 cup unflavored kefir
Additional unflavored kefir
Fennel fronds (for garnish)

Steps:

  • Heat olive oil in large saucepan over medium heat. Add chopped onion, chopped fennel, and fennel seeds. Sauté until vegetables soften, about 5 minutes. Add cubed beets and stir to coat. Add chicken broth and bring to boil. Cover; reduce heat to medium-low. Cook until beets are tender, 18 to 20 minutes. Puree soup in batches in blender. Return to same saucepan. Whisk in 1 cup unflavored kefir and season soup with salt and freshly ground black pepper. Rewarm soup.
  • Ladle soup into bowls. Drizzle with additional unflavored kefir; garnish with fennel fronds.

BEET AND FENNEL SOUP



Beet and Fennel Soup image

Yield Serves 6

Number Of Ingredients 10

5 medium beets
2 tablespoons vegetable oil
2 large onions, sliced
1/4 teaspoon fennel seeds
3 fennel bulbs (sometimes called anise), sliced thin (about 6 1/2 cups), reserving leaves for garnish
1/4 cup water
3 cups low-salt chicken broth
2 tablespoons fresh orange juice
1/4 cup Gilka (German caraway seed liqueur) if desired
Accompaniment: pumpernickel and rye breadsticks

Steps:

  • Preheat oven to 400°F.
  • Trim beets, leaving 1 inch of stems attached, and scrub well. Wrap beets tightly in foil and roast in middle of oven until tender, about 1 1/2 hours. Unwrap beets carefully and let stand until cool enough to handle. Peel beets. Cut half of 1 beet into 1-inch-long matchsticks for garnish and chop remaining beets.
  • 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. Add sliced fennel and water and cook, covered, stirring occasionally, until fennel is very soft, 15 to 20 minutes. Stir in chopped beets and broth and simmer, uncovered, 15 minutes. In a blender purée soup in batches, transferring it as puréed to another saucepan. Soup may be prepared up to this point 2 days ahead and chilled, covered. Reheat soup until hot, thinning with water if necessary. Stir in orange juice, liqueur if using, and salt and pepper to taste.
  • Garnish soup with beet matchsticks and fennel leaves and serve with breadsticks.

BEET AND FENNEL SOUP



Beet and Fennel Soup image

Make and share this Beet and Fennel Soup recipe from Food.com.

Provided by yogiclarebear

Categories     < 4 Hours

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 12

4 medium beets (about 1 pound)
1/4 cup water
1 large onion (left whole for first step)
4 cups vegetable broth
1 3/4 cups chopped fennel bulbs (about 1 large)
1 cup chopped peeled granny smith apple
2 teaspoons white wine vinegar
2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
8 teaspoons reduced-fat sour cream (optional) or 8 teaspoons plain yogurt (optional)
chopped fennel leaves

Steps:

  • Preheat oven to 375°.
  • Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a large sheet of aluminum foil; sprinkle beets with water. Wrap beets in foil; arrange packet of beets and the WHOLE onion on a baking sheet. Bake at 375° for 1 hour or until tender. Cool.
  • 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.
  • Trim off beet roots; rub off skins, and coarsely chop. Peel and quarter onion. Add beets and onion to broth mixture in pan, stirring to combine. Place half of beet mixture in a blender; process until smooth. 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.
  • Place the pureed beet mixture over medium heat, and cook 2 minutes or until thoroughly heated. Ladle soup into bowls, and top with sour cream. Sprinkle evenly with chopped fennel fronds.

Nutrition Facts : Calories 33.5, Fat 0.1, Sodium 175.4, Carbohydrate 8.1, Fiber 1.8, Sugar 4.5, Protein 0.9

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