Beet and Fennel Soup
 
difficulty: easy 
prep time: 1 hour 
cook time: 2 hours 30 minutes 
yield: 6 servings 
 
5 medium  beets
2 Tbsp  vegetable oil
2 large  onions, sliced
1/4 tsp  fennel seeds
3   fennel bulbs (sometimes called anise), sliced thin (about 1/2 cups),
  reserving leaves for garnish
1/4 cup  water
3 cup  low-salt chicken broth
2 Tbsp  fresh orange juice
1/4 cup  gilka (german caraway seed liqueur) if desired
  accompaniment pumpernickel and rye bread sticks
 
preheat oven to 400 degrees f. 
trim beets, leaving 1-inch of stems attached, and scrub well. wrap 
beets tightly in foil and roast in middle of oven until tender, about 
1 1/2 hours. unwrap beets carefully and let stand until cool enough to 
handle. peel beets. cut half of 1 beet into 1 inch long match sticks 
for garnish and chop remaining beets. 
in a large heavy saucepan heat oil over moderate heat until hot but 
not smoking and cook onions with fennel seeds, stirring, until 
softened, about 15 minutes. add sliced fennel and water and cook, 
covered, stirring occasionally, until fennel is very soft, 15 to 20 
minutes. stir in chopped beets and broth and simmer, uncovered, 15 
minutes. in a blender puree soup in batches, transferring it as pureed 
to another saucepan. soup may be prepared up to this point 2 days 
ahead and chilled, covered. reheat soup until hot, thinning with water 
if necessary. stir in orange juice, liqueur if using, and salt and 
pepper to taste. 
 
garnish soup with beet match sticks and fennel leaves and serve with 
bread sticks 
 
source: 
http://www.foodnetwork.com/food/recipes/recipe/0,,food_9936_1273,00.html 
 
-- 
(ID: 5291) Mirror: rec.food.recipes: Wed, Nov 3, 2004


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