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Chilled Beet And Fennel Soup Recipe
|Small beets||1 Pound|
|Fennel seeds||2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Olive oil||1 Tablespoon|
|Chopped fennel bulb||1 3⁄4 Cup (28 tbs) (Use Fresh Ones)|
|Chopped onion||1 Cup (16 tbs)|
|Low fat buttermilk||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 601 Calories from Fat 222
% Daily Value*
Total Fat 25 g38.6%
Saturated Fat 2.3 g11.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1440.2 mg60%
Total Carbohydrates 95 g31.5%
Dietary Fiber 24.9 g99.5%
Sugars 37.5 g
Protein 13 g25.7%
Vitamin A 8% Vitamin C 95.3%
Calcium 31.5% Iron 39.9%
*Based on a 2000 Calorie diet
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.
Pour 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.
Combine 1/4 cup water and olive 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.
Combine fennel bulb mixture, beet mixture, buttermilk, salt, and pepper in a food processor or blender; cover and process until smooth.
Pour soup into a bowl; cover and chill thoroughly.
Ladle 3/4 cup soup into each individual bowl, and top each with 2 tablespoons reserved beets.