Beet-Fennel-Ginger
Soup
Serves: 8 |
4 fresh beets, peeled
and chopped, approximately 2-1/2 cups
4 cups Savoy cabbage, chopped, approximately 8
ounces
1 fennel bulb, core removed, chopped, approximately
2 cups
3 tbsp. fresh ginger, chopped
1 garlic clove, chopped
1-1/2 quarts vegetable broth
1/2 tsp. salt or to taste
1/4 tsp. black pepper, freshly ground or to taste
1/3 cup nonfat plain yogurt or tofutti sour cream
(optional, but not KLP for Ashkenazim)
1-1/2 tbsp. fennel sprigs (optional) |
|
Combine the beets,
cabbage, fennel, ginger, garlic and broth in a soup
pot.
Bring to a simmer, cover and cook until the
vegetables are tender, about 40 minutes.
Strain the soup, reserving the liquid. Puree the
solids with a small amount of the liquid in a
blender until smooth. Combine the puree with enough
of the remaining liquid to achieve a soup
consistency. Season to taste with the salt and
pepper.
Serve the soup in chilled bowls, garnished with a
dollop of yogurt and a fennel sprig.
Poster's Notes:
The beet and fennel soup is dairy, but can be made
pareve by leaving off the yogurt or substituting
tofutti sour cream (but not for Pesach). It is quite
a change from borscht!
Author's Notes:
This unusual soup has great color and a masterful
balance of flavor between the sweet beets and
fennel, vegetal cabbage and spicy ginger. It can be
served hot as well as cold. If you find a fennel
bulb with the tops still attached, save some of the
nicest looking sprigs to use as a garnish.
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