Beet, Fennel & Pear Soup
This simple beet soup with pear and fennel hits all the notes of early fall, and can be served cold or warm. Top with a dollop of crème fraîche, Greek yogurt, or sour cream for added richness.
By Yankee Magazine|Sep 11 2020|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThis simple beet soup with pear and fennel hits all the notes of early fall, and can be served cold or warm. Top with a dollop of crème fraîche, Greek yogurt, or sour cream for added richness.
Yield:
4 to 6 servingsIngredients
4 tablespoons unsalted butter
1 large onion, diced
1 ½ teaspoons salt
6 medium beets, peeled and chopped into ½-inch cubes (about 4 cups)
2 large pears, peeled and cored, chopped into ½-inch chunks
1 large fennel bulb, cored and cut crosswise into ¼-inch slices
8 cups water
2 teaspoons apple cider vinegar
Crème fraîche, sour cream, or Greek yogurt, for garnish
Chopped fresh herbs (such as fennel fronds, basil, chervil, or cilantro), for garnish
Instructions
In a 4- or 5-quart pot over medium heat, melt the butter. Add onion and salt. Cover and cook, stirring occasionally, until soft, about 6 minutes. Add beets, pears, and fennel. Stir, then cover, reduce heat to medium-low, and cook, stirring occasionally, for 10 minutes. Add the water, bring mixture to a boil, then reduce heat and let the vegetables simmer, covered, until beets are tender, about 30 minutes. Remove from heat and stir in the apple cider vinegar. Using a hand blender or working in batches in a blender, puree until smooth. Taste and add salt as needed. To serve, garnish with crème fraîche and chopped herbs.
