Food recipes
Chilled Beet-And-Fennel Soup
Chilled Beet-And-Fennel Soup Ingredients: beets, raw spices, fennel seed water, bottled, generic oil, olive, salad or cooking fennel, bulb, raw onions, raw milk, fluid, 1% fat, without added vitamin a and vitamin d yo...
Chilled Beet-And-Fennel Soup
Ingredients:
beets, raw
spices, fennel seed
water, bottled, generic
oil, olive, salad or cooking
fennel, bulb, raw
onions, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
salt, table
spices, pepper, black
Directions:
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.
Ingredients:
beets, raw
spices, fennel seed
water, bottled, generic
oil, olive, salad or cooking
fennel, bulb, raw
onions, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
salt, table
spices, pepper, black
Directions:
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.