Beet Fennel Soup
I’m on a fennel kick! We’re harvesting the last planting of fennel at the farm and I’m doing my best to incorporate it into as many different kinds of meals as I can. This past weekend’s Apple-Fennel Crisp was a huge hit at the farm and I plan on making that again for Thanksgiving.
This soup is a wonderful and easy soup to warm up with on a cold fall evening. It really only has a few ingredients yet it packs a lot of flavor and feels rich and satisfying while being incredibly nourishing. I love the color, texture and ingredient list in this soup and I hope you all enjoy it as much as we all did.
Beet Fennel Soup
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4
- 2 Tablespoons butter
- 1 large yellow onion, finely chopped
- 1 large fennel bulb, finely chopped
- 2 teaspoons fennel seeds
- fat pinch of salt
- 3 large beets, cut into small chunks
- 1/2 cup dry white wine
- 2 1/2 cups water (plus more to thin if needed)
- 1 cup whole milk plain yogurt
- fennel fronds for garnish
- Heat the butter in a large dutch oven over medium high heat. Add the onion, fennel, fennel seeds and salt. Cook stirring occasionally until the veggies begin to soften, about 8 minutes. Add the beets and stir to coat. Pour in the wine and bring to a boil, reduce the heat and and simmer until most of the liquid has evaporated. Add the 2 1/2 cups of water and bring back up to a boil. Reduce the heat and simmer for 20 minutes or until the beets are tender.
- Carefully transfer the soup to a blender, add the yogurt and blend on high until completely smooth. Season to taste with salt and pepper and serve warm. (If the soup seems to thick add a little more water to thin to your desired consistency).
NotesThis recipe is adapted from Bon Appetit.