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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
5 medium beets |
2 tablespoons vegetable oil |
2 large onions, sliced |
1/4 teaspoon fennel seeds |
3 fennel bulbs (sometimes called anise), sliced thin (about 6 1/2 cups), reserving leaves for garnish |
1/4 cup water |
3 cups low-salt chicken broth |
2 tablespoons fresh orange juice |
1/4 cup gilka (german caraway seed liqueur) if desired |
accompaniment: pumpernickel and rye breadsticks |
Directions:
1. Preheat oven to 400°F.
2. Trim beets, leaving 1 inch of stems attached, and scrub well. Wrap beets tightly in foil and roast in middle of oven until tender, about 1 1/2 hours. Unwrap beets carefully and let stand until cool enough to handle. Peel beets. Cut half of 1 beet into 1-inch-long matchsticks for garnish and chop remaining beets.
3. In a large heavy saucepan heat oil over moderate heat until hot but not smoking and cook onions with fennel seeds, stirring, until softened, about 15 minutes. Add sliced fennel and water and cook, covered, stirring occasionally, until fennel is very soft, 15 to 20 minutes. Stir in chopped beets and broth and simmer, uncovered, 15 minutes. In a blender purée soup in batches, transferring it as puréed to another saucepan. Soup may be prepared up to this point 2 days ahead and chilled, covered. Reheat soup until hot, thinning with water if necessary. Stir in orange juice, liqueur if using, and salt and pepper to taste.
4. Garnish soup with beet matchsticks and fennel leaves and serve with breadsticks.
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