Beet And Fennel Soup Recipe

• 5 med Beets
• 2 Tbsp. Vegetable oil
• 2 lrg Onions, sliced
• 1/4 tsp Fennel seeds
• 3 x Fennel bulbs, (sometimes called anise), sliced thin (about
• 1/2 c. ), reserving leaves for garnish
• 1/4 c. Water
• 3 c. Low-salt chicken broth
• 2 Tbsp. Fresh orange juice
• 1/4 c. Gilka, (German caraway seed liqueur) if you like Accompaniment: pumpernickel and rye bread sticks

1. Preheat oven to 400 degrees F.
2. Trim beets, leaving 1-inch of stems attached, and scrub well.
3. Wrap beets tightly in foil and roast in middle of oven till tender, about 1 1/2 hrs.
4. Unwrap beets carefully and let stand till cold sufficient to handle.
5. Peel beets.
6. Cut half of 1 beet into 1 inch long match sticks for garnish and chop remaining beets.
7. In a large heavy saucepan heat oil over moderate heat till warm but not smoking and cook onions with fennel seeds, stirring, till softened, about 15 min.
8. Add in sliced fennel and water and cook, covered, stirring occasionally, till fennel is very soft, 15 to 20 min.
9. Stir in minced beets and broth and simmer, uncovered, 15 min.
10. In a blender puree soup in batches, transferring it as pureed to another saucepan.
11. Soup may be prepared up to this point 2 days ahead and chilled, covered.
12. Reheat soup till warm, thinning with water if necessary.
13. Stir in orange juice, liqueur if using, and salt and pepper to taste.
14. Garnish soup with beet match sticks and fennel leaves and serve with bread sticks.
15. Yield: 6 servings

beets, vegetable oil, onions, fennel seeds, fennel bulbs, reserving, water, lowsalt, orange juice

Taken from cookeatshare.com/recipes/beet-and-fennel-soup-83057 (may not work)