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Farm To People

Kitchen Notebook

November 27, 2017

Beet and Fennel Soup

45 Mins

Serves 2

 

  • 1 lb Beets, peeled and chopped roughly
  • ½ head Fennel, fronds reserved & chopped roughly
  • 2 Tbsp Olive Oil
  • 1/2 Lemon
  • 1/2 cup Plain Yogurt or Sour Cream (optional)
  • Salt & Pepper

This soup is simple but so satisfying. On a cold winter night the bright color and sweet, earthy flavor of the beets are the perfect way to warm your stomach. Put the beets and fennel in a small soup pot with just enough water to cover. Season with salt and pepper and simmer until the beets are completely tender. Use a blender to puree the soup in batches until completely smooth. Or you can puree half of it, if you like the variation in texture. Serve the soup with a dollop of sour cream or yogurt if desired, a squeeze of lemon and a few fennel fronds.


    45 Mins Dinner Fall Soup Veg Vegetarian Winter

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    45 Mins Dinner Fall Soup Veg Vegetarian Winter


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