| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Appetizers, Cooking lig, Soups and s | 6 | Servings | |
INGREDIENTS
| 1 | lb | Small beets |
| 2 | t | Fennel seeds |
| 1/4 | c | Water |
| 1 | T | Olive oil |
| 1 3/4 | c | Chopped fresh fennel bulb |
| 1 | c | Chopped onion |
| 1 1/2 | c | Low-fat buttermilk |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
INSTRUCTIONS
Leave root and 1 inch of stem on beets; scrub with a brush. Place beets and fennel seeds in a medium saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until tender. Drain beets through a fine sieve into a bowl, reserving fennel seeds and 3 cups cooking liquid. Rinse beets under cold water; drain. Peel beets; cut into 1/2-inch cubes, reserving 3/4 cup for garnish. Combine remaining beets, reserved cooking liquid, and fennel seeds in a bowl; set aside. 2. Combine 1/4 cup water and oil in a medium nonstick skillet; place over medium-high heat until hot. Add fennel bulb and onion; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. 3. Combine fennel bulb mixture, beet mixture, buttermilk, salt, and pepper in a food processor or blender; process until smooth. Pour soup into a bowl; cover and chill thoroughly. Ladle 3/4 cup soup into individual bowls, and top with 2 tablespoons reserved beets. Yield: 6 servings. CALORIES 103 (31% from fat); PROTEIN 4.6g; FAT 3.6g (sat 1g, mono 1.8g, poly 0.3g); CARB 14.4g; FIBER 1.4g; CHOL 0mg; IRON 1.5mg; SODIUM 289mg; CALCIUM 128mg. WW- 2 pts. Recipe by: Cooking Light Magazine, April 1996 Posted to EAT-LF Digest by aml@skypoint.com on Jul 19, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 183
Calories From Fat: 60
Total Fat: 7.1g
Cholesterol: 2.5mg
Sodium: 342.9mg
Potassium: 848.4mg
Carbohydrates: 27.2g
Fiber: 13.6g
Sugar: 9.2g
Protein: 7.9g