I wanted to do a yellow soup when I made this recipe. My food processor was too small, so I tried using an immersion blender, but that didn't end well. So I just pureed it in batches. It turned out to be really good, it was very thick and hearty.

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Recipe Summary

prep:
20 mins
cook:
1 hr 30 mins
additional:
15 mins
total:
2 hrs 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

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  • Brush 2 pieces of aluminum foil with olive oil and place 2 beets onto each. Wrap and place on a baking sheet.

  • Roast in the preheated oven until softened, about 1 hour.

  • Remove beets from the oven and let cool until safe to handle, 15 to 30 minutes. Peel and chop cooled beets.

  • Heat 2 tablespoons olive oil in a pot over medium heat. Cook shallots and carrots in the hot oil for 5 minutes. Pour in chicken broth and continue to cook and stir for 5 minutes more.

  • Pour vegetable mixture into a food processor, working in batches, and puree until smooth. Add beets and process.

  • Heat remaining 2 tablespoons oil in a skillet over medium heat. Cook fennel and dill in the hot oil for 7 to 10 minutes. Set aside.

  • Pour pureed mixture into a pot and bring to a boil over high heat. Reduce heat and mix in goat cheese; add heavy cream and continue stirring until mixture is even and light yellow in color. Stir in sauteed fennel and dill and heat through, about 5 minutes. Pour into serving bowls and sprinkle with reserved fennel fronds.

Nutrition Facts

370 calories; protein 7.8g 16% DV; carbohydrates 15.9g 5% DV; fat 31.6g 49% DV; cholesterol 73mg 24% DV; sodium 912.1mg 37% DV. Full Nutrition
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