Chilled Roasted Beet And Fennel Soup With Crema Recipe - Cooking Index
Chilled Roasted Beet And Fennel Soup With Crema Recipe - Cooking Index
| 1 lb | 454g / 16oz | Medium beets - stems removed |
| 1 | Fennel bulb - (abt 3/4 lb) - core and stems | |
| Removed and quartered | ||
| 4 tablespoons | 60ml | Olive oil |
| 1 teaspoon | 5ml | Salt |
| 1 teaspoon | 5ml | Freshly-ground black pepper |
| 1 cup | 62g / 2.2oz | Thinly-sliced yellow onion |
| 1/4 cup | 27g / 1oz | Small-diced carrot |
| 1/4 cup | 27g / 1oz | Small-diced celery |
| 1 teaspoon | 5ml | Minced garlic |
| 6 cups | 1422ml | Chicken stock |
| = (or canned low-sodium chicken broth) | ||
| 1/2 cup | 118ml | Sour cream |
| 3 tablespoons | 45ml | Apple sauce |
| 1 teaspoon | 5ml | Minced fresh mint |
| 1 teaspoon | 5ml | Minced fresh sage |
| 1/4 cup | 36g / 1.3oz | Crushed toasted pistachios |
Preheat the oven to 375 degrees.
In a bowl, place the beets, fennel, 2 tablespoons of the oil, salt, and pepper, and toss to combine. Spread the vegetables on a baking sheet and roast until caramelized, about 1 hour.
Remove from the heat and let cool slightly. When cool enough to handle, peel beets and cut into 1/2-inch cubes.
In a medium, heavy pot, heat the remaining oil over medium-high heat. Add the onions and saute until soft, about 4 minutes. Add the carrots and celery, and saute until soft, about 3 minutes. Add the garlic and saute for 30 seconds. Add the fennel, beets and stock, and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes. Remove from the heat and let cool slightly.
With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Refrigerate the puree until cool, at least 2 hours.
In a small bowl combine the sour cream, apple sauce, mint, and sage and stir to combine.
Ladle the chilled soup into serving bowls, top with a dollop of Apple-Sage-Mint Crema and some of the crushed pistachios, and serve.
This recipe yields about 6 cups (4 to 6 servings).
Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B15) - from the - TV FOOD NETWORK
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