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Beet and Fennel Soup with Beet Green Pesto

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Author Sonja Bradfield

Ingredients

  • 2 tablespoons and 1/4 cup of olive oil
  • 1/2 teaspoon caraway seeds
  • 1 large onion chopped
  • 1 fennel bulb chopped
  • 3 large beets peeled and chopped into 2 inch pieces
  • 3 cups of vegetable stock
  • 1 teaspoon of salt
  • greens from 3 beets roughly chopped about 2 cups
  • 1 garlic clove
  • 1/2 teaspoon of salt
  • a handful of shelled raw pistachio nuts- about 20
  • 1/2 cup of creme fraiche plus 6 teaspoons for garnish

Instructions

  1. Over medium heat add the olive oil to a large pot. Add the caraway seeds and let them cook until a few start to pop.
  2. Add in the onion and fennel, and cook them for about 10 minutes, until they are lightly golden. Stir frequently.
  3. Add the beets, 1 teaspoon of salt, and vegetable stock. Bring the soup to a boil over high heat, then lower the heat to a simmer and cover the pot with a lid. Cook for about 25-30 minutes until the beets are very tender.
  4. Meanwhile, toast the pistachios in a dry pan over medium-low heat until fragrant, about 5 minutes.
  5. Process the nuts in a food processor with garlic and beet greens until a chunky paste forms. Slowly stream in the 1/4 cup of olive oil until blended. Stir in 1/2 teaspoon of salt. Set aside.
  6. Turn off the heat for the soup and process with an immersion blender or in a blender in batches (be careful, it is hot and can expand!) until smooth.
  7. Stir in the creme fraiche. Serve the soup in bowls and top with another dollop of creme fraiche and spoon full of pesto.