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Receta Chilled Roasted Beet And Fennel Soup With Crema
by Global Cookbook

Chilled Roasted Beet And Fennel Soup With Crema
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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

  1. Preheat the oven to 375 degrees.
  2. 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.
  3. Remove from the heat and let cold slightly. When cold sufficient to handle, peel beets and cut into 1/2-inch cubes.
  4. 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.
  5. 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.
  6. In a small bowl combine the lowfat sour cream, apple sauce, mint, and sage and stir to combine.
  7. Ladle the chilled soup into serving bowls, top with a dollop of Apple-Sage-Mint Crema and some of the crushed pistachios, and serve.
  8. This recipe yields about 6 c. (4 to 6 servings).