CHILLED GOLDEN BEET AND BUTTERMILK SOUP
The beauty of this quick, simple soup recipe is in its layers of bright and carefully balanced acidity. Golden beets, puréed with buttermilk and lemon juice, have a sweet, gentle twang; Erin French, a chef from Freedom, Me., takes things even further, garnishing each bowl with fresh herbs, finely chopped shallots macerated in rice wine vinegar, and dollops of sour cream. Serve this soup as a side or with crusty, garlic-rubbed grilled bread to make it a meal.
Provided by Tejal Rao
Categories dinner, lunch, soups and stews, appetizer
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine chopped shallots and vinegar and let macerate for 20 minutes. Whisk in 2 tablespoons olive oil and season with a few grinds of black pepper. Set aside.
- Put beets in a large pot over medium heat and add 1 teaspoon salt and enough water to cover. Boil for 25 to 40 minutes, depending on size, until tender when poked with the tip of a knife. Drain beets and let cool, then peel off the skins with your fingers.
- Cut 1 beet into a small, even dice, then add to the shallot mixture, season with a pinch of salt (or to taste) and set aside. Cut the remaining beets into large chunks and purée in a blender with buttermilk and lemon juice until smooth. Season to taste with salt and pepper. Refrigerate for 1 hour, or until completely cool.
- Ladle the soup into bowls and drizzle with a teaspoon of olive oil. Serve with marinated beets, herbs and sour cream on the side, so people can garnish their own bowls as they like.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 503 milligrams, Sugar 12 grams
CHILLED FENNEL SOUP
Provided by Barbara Kafka
Categories lunch, weekday, soups and stews, appetizer
Time 45m
Yield 8 cups
Number Of Ingredients 7
Steps:
- Place fennel in a 5-quart casserole with a tightly fitting lid. Toss with olive oil. Cook, covered, at 100 percent power in a high-power microwave oven for 32 minutes, stirring twice.
- Remove from oven and uncover. Immediately scrape mixture into a food processor. Process for several minutes, stopping from time to time to scrape sides of bowl, until mixture is very smooth.
- Add fromage blanc and process until smooth. Add lemon juice and 2 cups of the chicken broth and process until smooth.
- Scrape mixture into a large bowl. Whisk in remaining 2 cups chicken broth, salt and pepper.
- Refrigerate until cold. Coarsely chop 1/2 cup of the fennel tops and sprinkle some over each serving.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 488 milligrams, Sugar 4 grams
BEET AND FENNEL SOUP
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
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
BEET AND FENNEL SOUP
Yield Serves 6
Number Of Ingredients 10
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.
CHILLED BEET-AND-FENNEL SOUP
The 2005 RecipeZaar World Tour has me in search of new recipes from regions around the world. This is an untried recipe from Cooking Light. I love the flavor that fennel introduces to any dish, including this elegant borscht. If you try it ahead of me, please let me know what you think.
Provided by justcallmetoni
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Leave root and 1 inch of stem on beets; scrub with a brush. Place beets and fennel seeds in a medium saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until tender. Drain beets through a fine sieve into a bowl, reserving fennel seeds and 3 cups cooking liquid. Rinse beets under cold water; drain. Peel beets; cut into 1/2-inch cubes, reserving 3/4 cup for garnish. Combine remaining beets, reserved cooking liquid, and fennel seeds in a bowl; set aside.
- Add oil to a medium non-stick pan and saute onions for two or three minutes. Add sliced fennel and 1/4 cup water and bring to a low boil. Reduce heat to a simmer, cover and cook for simmer 20 minutes or until fennel is tender.
- Combine fennel bulb mixture, beet mixture, yogurt, milk, salt, and pepper in a food processor or blender; process until smooth. Pour soup into a bowl; cover and chill thoroughly. Ladle 3/4 cup soup into individual bowls, and top with 2 tablespoons reserved beets.
Nutrition Facts : Calories 149.6, Fat 4, SaturatedFat 0.6, Cholesterol 1.8, Sodium 311.6, Carbohydrate 23.6, Fiber 5.3, Sugar 14.9, Protein 6.7
BEET AND FENNEL SOUP WITH KEFIR
**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
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.
More about "chilled beet and fennel soup recipes"
VEGAN BEET AND FENNEL SOUP - THEEATDOWN
From theeatdown.com
CREAMY BEET SOUP WITH FENNEL - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
BEET AND FENNEL SOUP WITH KEFIR RECIPE | BON APPéTIT
From bonappetit.com
COLD BEET AND FENNEL SOUP - CLEAN & DELICIOUS
From cleananddelicious.com
5/5 (10)Total Time 1 hrCuisine American, Gluten Free, Nut Free, VegetarianCalories 61 per serving
- Heat olive oil in a large pot over a medium heat. Stir in the onions along with a pinch of salt and allow to cook for about 8 minutes or until the onions are translucent.
- Stir in garlic, beets, and fennel. Cook for another five minutes and then add in the veggie broth. You want to add just enough broth to cover your veggies.
- Toss in the bay leaf and cloves (you will be fishing these out later, so if you have a piece of cheesecloth to wrap them in you can save yourself the effort later!).
- Bring everything to a boil then reduce to a simmer and cook for about 25 minutes or until the veggies are tender.
CHILLED BEET-AND-FENNEL SOUP RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Calories 103 per servingServings 6
CREAMY BEET SOUP WITH FENNEL - ACCUSTOMED ADVANTAGEOUS RECIPES
From foodieshelthy.com
CHILLED BEET-AND-FENNEL SOUP - BIGOVEN.COM
From bigoven.com
BEST CHILLED BEET SOUP WITH FRESH DILL RECIPE | CHRISTOPHER …
From 177milkstreet.com
BEET AND FENNEL SOUP – RECIPES NETWORK
From recipenet.org
CHILLED FENNEL SOUP - GASTROPLANT
From gastroplant.com
CHILLED BEET & FENNEL SOUP WITH NORWEGIAN SNøFRISK CHEESE
From fooddiez.com
CHILLED ROASTED BEET AND FENNEL SOUP WITH CREMA RECIPE
From cookeatshare.com
CHILLED BEET SOUP (COLD BORSCHT) RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHILLED BEET-AND-FENNEL SOUP - PLAIN.RECIPES
From plain.recipes
BEET AND FENNEL SOUP - AUTOIMMUNE WELLNESS - AIP RECIPES
From autoimmunewellness.com
GOLDEN BEET AND FENNEL SOUP - THE ROASTED ROOT
From theroastedroot.net
HOT OR COLD BEET-FENNEL SOUP: A BLEND OF HUMBLE …
From cbc.ca
COLD BEET SOUP WITH FENNEL (VEGAN, GF) — THE LALO LAB
From thelalolab.com
CHILLED BEET-AND-FENNEL SOUP - GLUTEN FREE RECIPES
From fooddiez.com
CHILLED ROASTED BEET AND FENNEL SOUP WITH APPLE-MINT
From emerils.com
ROASTED BEET SOUP WITH FENNEL AND ORANGE | CHEF SOUS CHEF
From chefsouschef.com
CHILLED BEET-AND-FENNEL SOUP RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CREAMY COCONUT BEET GREENS AND FENNEL SOUP (VEGAN) — JUST BEET IT
From justbeetit.com
CHILLED BEET SOUP WITH GOLDEN BEET, FENNEL & RADISH SALAD
From wordenfarmtotable.com
CHILLED BEET AND BEET GREEN SOUP - RECIPE - FINECOOKING
From finecooking.com
CHILLED FENNEL AND BROAD BEAN SOUP | FOOD AND TRAVEL MAGAZINE
From foodandtravel.com
CHILLED BEET AND FENNEL SOUP RECIPE BY HEALTHYCOOKING | IFOOD.TV
From ifood.tv
REFRESHING SUMMER SOUPS: ROASTED BEET AND FENNEL
From sacredanddelicious.com
BEET AND FENNEL SOUP FOR COOL, RAINY DAYS | RED DOG FARM
From reddogfarm.net
CHILLED ROASTED BEET AND FENNEL SOUP WITH APPLE-SAGE-MINT …
From emerils.com
CHILLED BEET SOUP - VEGETARIAN & GLUTEN FREE RECIPE
From whitneybond.com
BEET FENNEL SOUP - DISHING UP THE DIRT
From dishingupthedirt.com
BEET SOUP WITH FENNEL AND CORIANDER SEEDS - SCRATCHIN' IT
From scratchinit.halversen.com
BEET AND FENNEL SOUP RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love