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Chilled Roasted Beet And Fennel Soup With Crema


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  • 1 pound medium beets stems removed
  • 1 fennel bulb - (abt 3/4 lb) core and stems
  • removed and quartered
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly-ground black pepper
  • 1 cup thinly-sliced yellow onion
  • 1/4 cup small-diced carrot
  • 1/4 cup small-diced celery
  • 1 teaspoon minced garlic
  • 6 cups chicken stock (or canned low-sodium chicken broth)
  • 1/2 cup sour cream
  • 3 tablespoons apple sauce
  • 1 teaspoon minced fresh mint
  • 1 teaspoon minced fresh sage
  • 1/4 cup crushed toasted pistachios


Servings 6


Step 1

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 sauté until soft, about 4 minutes. Add the carrots and celery, and sauté until soft, about 3 minutes. Add the garlic and sauté 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).

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