Chilled Beet-And-Fennel Soup

• 1 lb red beet (look for smaller ones)
• 2 teaspoons fennel seeds
• 14 cup water
• 1 tablespoon olive oil
• 1 34 cups fresh fennel bulbs, sliced thin
• 1 cup chopped onion
• 1 cup nonfat milk or 1 cup reduced-fat milk
• 12 cup plain nonfat yogurt
• 14 teaspoon salt
• 14 teaspoon pepper

1. Leave root and 1 inch of stem on beets; scrub with a brush.
2. Place beets and fennel seeds in a medium saucepan; cover with water, and bring to a boil.
3. Cover, reduce heat, and simmer 35 minutes or until tender.
4. Drain beets through a fine sieve into a bowl, reserving fennel seeds and 3 cups cooking liquid.
5. Rinse beets under cold water; drain.
6. Peel beets; cut into 1/2-inch cubes, reserving 3/4 cup for garnish.
7. Combine remaining beets, reserved cooking liquid, and fennel seeds in a bowl; set aside.
8. Add oil to a medium non-stick pan and saute onions for two or three minutes.
9. Add sliced fennel and 1/4 cup water and bring to a low boil.
10. Reduce heat to a simmer, cover and cook for simmer 20 minutes or until fennel is tender.
11. Combine fennel bulb mixture, beet mixture, yogurt, milk, salt, and pepper in a food processor or blender; process until smooth.
12. Pour soup into a bowl; cover and chill thoroughly.
13. Ladle 3/4 cup soup into individual bowls, and top with 2 tablespoons reserved beets.

red beet, fennel seeds, water, olive oil, fresh fennel bulbs, onion, nonfat milk, nonfat yogurt, salt, pepper

Taken from www.food.com/recipe/chilled-beet-and-fennel-soup-135226 (may not work)