Beet and Fennel Soup with Kefir

Name: Beet and Fennel Soup with Kefir
Yield: 4 servings
Ingredients: 1 2 tablespoons olive oil; 1 1 cup chopped onion; 1 1 cup chopped fennel bulb; 1 1 1/2 teaspoons fennel seeds; 1 2 large (2 1/2-to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes; 1 2 cups low-salt chicken broth; 1 1 cup unflavored kefir; 1 Additional unflavored kefir; 1 Fennel fronds (for garnish)

From the kitchen of Carly

Beets go silky when you puree them with fennel and a hint of anise seed. The kefir swirl cools things down and adds tang, while fennel fronds on top give you those bright, licorice-tinged bites that make the whole bowl sing.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons olive oil
11 cup chopped onion
11 cup chopped fennel bulb
11 1/2 teaspoons fennel seeds
12 large (2 1/2-to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
12 cups low-salt chicken broth
11 cup unflavored kefir
1Additional unflavored kefir
1Fennel fronds (for garnish)

Instructions

Heat olive oil in large saucepan over medium heat. Add chopped onion, chopped fennel, and fennel seeds. Sauté until vegetables soften, about 5 minutes. Add cubed beets and stir to coat. Add chicken broth and bring to boil. Cover; reduce heat to medium-low. Cook until beets are tender, 18 to 20 minutes. Puree soup in batches in blender. Return to same saucepan. Whisk in 1 cup unflavored kefir and season soup with salt and freshly ground black pepper. Rewarm soup.
Ladle soup into bowls. Drizzle with additional unflavored kefir; garnish with fennel fronds.