Beet and Fennel Soup

Difficulty: Easy
Prep Time: 1 hour
Cook Time: 2 hours 30 minutes
Yield: 6 servings

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 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 bread sticks

Preheat oven to 400 degrees F.
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 match sticks
for garnish and chop remaining beets.
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 puree soup in batches, transferring it as pureed
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.

Garnish soup with beet match sticks and fennel leaves and serve with
bread sticks

Source:
http://www.foodnetwork.com/food/reci...6_1273,00.html

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