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Ingredientes
- 1 lb medium beets stems removed
- 1 x fennel bulb - (abt 3/4 lb) core and stems removed and quartered
- 4 Tbsp. extra virgin olive oil
- 1 tsp salt
- 1 tsp freshly-grnd black pepper
- 1 c. thinly-sliced yellow onion
- 1/4 c. small-diced carrot
- 1/4 c. small-diced celery
- 1 tsp chopped garlic
- 6 c. chicken stock (or possibly canned low-sodium chicken broth)
- 1/2 c. lowfat sour cream
- 3 Tbsp. apple sauce
- 1 tsp chopped fresh mint
- 1 tsp chopped fresh sage
- 1/4 c. crushed toasted pistachios
Direcciones
- Preheat the oven to 375 degrees.
- In a bowl, place the beets, fennel, 2 Tbsp. of the oil, salt, and pepper, and toss to combine. Spread the vegetables on a baking sheet and roast till caramelized, about 1 hour.
- Remove from the heat and let cold slightly. When cold sufficient to handle, peel beets and cut into 1/2-inch cubes.
- In a medium, heavy pot, heat the remaining oil over medium-high heat. Add in the onions and saute/fry till soft, about 4 min. Add in the carrots and celery, and saute/fry till soft, about 3 min. Add in the garlic and saute/fry for 30 seconds. Add in the fennel, beets and stock, and bring to a boil. Reduce the heat to medium-low and simmer for 20 min. Remove from the heat and let cold slightly.
- With a hand-held immersion blender, or possibly in batches in a food processor or possibly blender, puree the soup. Chill the puree till cold, at least 2 hrs.
- In a small bowl combine the lowfat sour cream, apple sauce, mint, and sage and stir to combine.
- Ladle the chilled soup into serving bowls, top with a dollop of Apple-Sage-Mint Crema and some of the crushed pistachios, and serve.
- This recipe yields about 6 c. (4 to 6 servings).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 457g | |
| Recipe makes 4 servings | |
| Calories 242 | |
| Calories from Fat 189 | 78% |
| Total Fat 21.46g | 27% |
| Saturated Fat 5.52g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 1188mg | 50% |
| Potassium 555mg | 16% |
| Total Carbs 8.07g | 2% |
| Dietary Fiber 3.4g | 11% |
| Sugars 2.4g | 2% |
| Protein 5.59g | 9% |
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