Chilled Beet-And-Fennel Soup Recipe

Free Recipe Chilled Beet-And-Fennel Soup

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Chilled Beet-And-Fennel Soup Recipe

1 lb Small beets
2 ts Fennel seeds
1/4 c Water
1 tb Olive oil
1-3/4 c Chopped fresh fennel bulb
1 c Chopped onion
1-1/2 c Low-fat buttermilk
1/2 ts Salt
1/4 ts Pepper

Chilled Beet-And-Fennel Soup Preparation

1. 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. 2. Combine 1/4 cup water and oil in a medium nonstick skillet; place over medium-high heat until hot. Add fennel bulb and onion; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. 3. Combine fennel bulb mixture, beet mixture, buttermilk, 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. Yield: 6 servings. CALORIES 103 (31% from fat); PROTEIN 4.6g; FAT 3.6g (sat 1g, mono 1.8g, poly 0.3g); CARB 14.4g; FIBER 1.4g; CHOL 0mg; IRON 1.5mg; SODIUM 289mg; CALCIUM 128mg. WW- 2 pts. Recipe by: Cooking Light Magazine, April 1996 Posted to EAT-LF Digest by aml@skypoint.com on Jul 19, 1999, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 6

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