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Beet-Fennel-Ginger Soup (D/P, KLP, TNT)
Source: Chef2chef
Serves: 8

4 fresh beets, peeled and chopped, approximately 2-1/2 cups
4 cups Savoy cabbage, chopped, approximately 8 ounces
1 fennel bulb, core removed, chopped, approximately 2 cups
3 tbsp. fresh ginger, chopped
1 garlic clove, chopped
1-1/2 quarts vegetable broth
1/2 tsp. salt or to taste
1/4 tsp. black pepper, freshly ground or to taste
1/3 cup nonfat plain yogurt or tofutti sour cream (optional, but not KLP for Ashkenazim)
1-1/2 tbsp. fennel sprigs (optional)

Combine the beets, cabbage, fennel, ginger, garlic and broth in a soup pot.

Bring to a simmer, cover and cook until the vegetables are tender, about 40 minutes.

Strain the soup, reserving the liquid. Puree the solids with a small amount of the liquid in a blender until smooth. Combine the puree with enough of the remaining liquid to achieve a soup consistency. Season to taste with the salt and pepper.

Serve the soup in chilled bowls, garnished with a dollop of yogurt and a fennel sprig.

Poster's Notes:
The beet and fennel soup is dairy, but can be made pareve by leaving off the yogurt or substituting tofutti sour cream (but not for Pesach). It is quite a change from borscht!

Author's Notes:
This unusual soup has great color and a masterful balance of flavor between the sweet beets and fennel, vegetal cabbage and spicy ginger. It can be served hot as well as cold. If you find a fennel bulb with the tops still attached, save some of the nicest looking sprigs to use as a garnish.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A