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Easy Beet and Fennel Soup
Submitted by Sally Weidner
Thu Aug 27 2009
Ingredients

2 beets (or 15 ounce can, drained)
1 large fennel bulb, some fronds
1.5 cups vegetable stock
salt and pepper, to taste

Preparation

If using fresh beets, preheat oven to 400 degrees. Remove the beet tops, wash the beets, cut them in half. Place beets, cut side down, on an oiled baking sheet and roast them for 1.5 hours or until soft.

Meanwhile, trim the fennel bulb and cut away the core. Reserve some fethery fronds for garnish. Slice the bulb thinly. Place the slices in a medium saucepan. Add the stock and bring it to a slow boil over medium high heat. Lower heat and simmer about 15 minutes, or until the fennel is soft.

Remove the beets from the oven when they are soft. Peel and chop the beets coarsely. Add to the fennel in the pot. Simmer about 5 more minutes. Remove from heat.

Puree the mixture in the pot with a stick blender or remove to a blender and blend until smooth. Add more stock if desired. Salt and pepper to taste. Serve hot.

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