| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Cooking lig, Appetizers, Soups and s |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Small beets |
| 2 |
ts |
Fennel seeds |
| 1/4 |
c |
Water |
| 1 |
tb |
Olive oil |
| 1 3/4 |
c |
Chopped fresh fennel bulb |
| 1 |
c |
Chopped onion |
| 1 1/2 |
c |
Low-fat buttermilk |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
1. 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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