Chilled Roasted Beet and Fennel Soup with Apple-Sage-Mint Crema, and Toasted Pistachios (Emeril Lagasse) |
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Prep Time: 150 Minutes Cook Time: 90 Minutes |
Ready In: 240 Minutes Servings: 6 |
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Ingredients:
1 pound medium beets, stems removed |
1 fennel bulb, about 3/4 pound, core and stems removed, and quartered |
4 tablespoons olive oil |
1 teaspoon salt |
1 teaspoon ground black pepper |
1 cup thinly sliced yellow onion |
1/4 cup small diced carrot |
1/4 cup small diced celery |
1 teaspoon minced garlic |
6 cups chicken stock, or canned, low-sodium chicken broth |
1/2 cup sour cream |
3 tablespoons apple sauce |
1 teaspoon minced fresh mint |
1 teaspoon minced fresh sage |
1/4 cup toasted, crushed pistachios |
Directions:
1. Preheat the oven to 375 degrees F.
2. In a bowl, place the beets, fennel, 2 tablespoons of the oil, salt, and pepper, and toss to combine. Spread the vegetables on a baking sheet and roast until caramelized, about 1 hour.
3. Remove from the heat and let cool slightly. When cool enough 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 the onions and saute until soft, about 4 minutes. Add the carrots and celery, and saute until soft, about 3 minutes. Add the garlic and saute for 30 seconds. Add the fennel, beets and stock, and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes. Remove from the heat and let cool slightly.
5. With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Refrigerate the puree until cool, at least 2 hours.
6. In a small bowl combine the 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.
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