Chilled Roasted Beet and Fennel Soup with Apple-Sage-Mint Crema, and Toasted Pistachios

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   In a bowl, place the beets, fennel, 2 tablespoons of the oil, salt, and pepper, and toss to combine.

3. 3

   Spread the vegetables on a baking sheet and roast until caramelized, about 1 hour.

4. 4

   Remove from the heat and let cool slightly.

5. 5

   When cool enough to handle, peel beets and cut into 1/2-inch cubes.

6. 6

   In a medium, heavy pot, heat the remaining oil over medium-high heat.

7. 7

   Add the onions and saute until soft, about 4 minutes.

8. 8

   Add the carrots and celery, and saute until soft, about 3 minutes.

9. 9

   Add the garlic and saute for 30 seconds.

10. 10

    Add the fennel, beets and stock, and bring to a boil.

11. 11

    Reduce the heat to medium-low and simmer for 20 minutes.

12. 12

    Remove from the heat and let cool slightly.

13. 13

    With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup.

14. 14

    Refrigerate the puree until cool, at least 2 hours.

15. 15

    In a small bowl combine the sour cream, apple sauce, mint, and sage and stir to combine.

16. 16

    Ladle the chilled soup into serving bowls, top with a dollop of Apple-Sage-Mint Crema and some of the crushed pistachios, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.