2021 Week 22 Newsletter
Recipe & Pic from Dishing Up The Dirt
A deliciously unique soup that will make the most of both your beets and fennel!
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).