Savory Beet Soup
Adapted from a Cooking Light recipe
Yield: 8 servings
Ingredients:
1 teaspoon olive oil
1 cup chopped onion
¼ teaspoon fennel seeds
4 cup chicken broth
2 cup water
½ teaspoon salt
¼ teaspoon ground pepper
3 medium beets, peeled & halved
1 medium potato, peeled & halved crosswise
Dash of dill weed
½ teaspoon sweet Hungarian paprika
1 bay leaf
1 teaspoon lemon juice
Optional: 8 tsp sour cream
Preparation:
Heat oil in a Dutch oven over medium-high heat. Add onion and fennel seeds; saute 3 minutes or until tender. Add broth and next nine ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf.
To blend, use immersion blender in pot or place one-third broth mixture in blender or food processor; process until smooth. Place pureed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat and stir in lemon juice.
Optional: Combine ½ cup soup and sour cream, stirring with a whisk. Divide soup evenly among each of 8 bowls. Top each serving with 1 tablespoon sour cream mixture; swirl sour cream mixture using the tip of a knife.
