Chilled Beet and Fennel Soup Recipe

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Ingredients

  • 1 pound leeks, cleaned and sliced
  • 1 large carrot, diced
  • 2 stalks celery, sliced
  • 4 cloves garlic, sliced
  • 3 pounds beets, peeled and sliced
  • 1 pound fennel, sliced
  • 1 teaspoon fennel seeds
  • 1 teaspoon salt
  • 4 black peppercorns
  • 1/2 cups water
  1. In a large saucepan, combine all the ingredients.
  2. Cover and bring to a boil; reduce the heat and simmer, stirring occasionally, for 11/4 hours or until the vegetables are very soft. Remove from heat and cool.
  3. Strain and chill the broth. Taste and adjust the seasonings. Serve the broth cold.

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