Posts tagged ‘kefir’

April 10, 2012

Beet and Fennel Soup with Kefir

After a weeklong trip to New York City, I come home to find my pantry completely barren and my refrigerator empty except for a bin full of beets and fennel. They’re the same beets and fennel I was avoiding before I left for spring break. But now they’re staring at me and saying, “Cook us already. Make something different. Cook us together if you have to, and kill two vegetables with one pot.”

I quickly Google “beet and fennel” and this beautiful soup from Epicurious pops up. I’m sold. Plus, I know I need to detox after a week of chicken and duck pate, delectable macarons in every flavor imaginable, homemade Nutter Butters from the famous Bouchon Bakery and potstickers from a hole-in-the-wall in Chinatown. Not to mention: too many glasses of wine.

I start chopping an onion, and dicing the beets and fennel bulb into 1/2-inch cubes. Since I’m almost drowning in root vegetables, I decide to double the recipe and make 8 cups of soup. First, I sautĂ© the onions, fennel and fennel seeds in olive oil. After 5 to 8 minutes, I add the beets and low-sodium chicken broth. It all simmers for 20 minutes in a covered pot. Now that the beets are tender, I drop in my immersion blender and let it do its magic. Ahhh, puree perfection. Lastly, I whisk in some unflavored kefir and season the pink soup with a little salt and pepper. Not only is the soup the prettiest I’ve ever made, it’s also delicious. It has just the right amount of tang, thanks to the kefir, and it ends with a nice licorice note because of the fennel. I have two bowls for lunch and C licks his bowl clean, telling me he also wants it for dinner. How could I not oblige? But truth be told: S turned her nose up at it after a few spoonfuls.

Even after doubling the recipe, I still have two fennel bulbs and eight beets in my fridge. I see more pink soup in my future.

CLICK HERE for the recipe.

Advertisements
%d bloggers like this: