Angelika Madi talked about the importance of relationships between women outside of their family circle, and I thought about my own circle of women – friends that listen to me and by encouraging push me forward. And this is my opportunity to say: “Thank you!” I’m grateful to have you all in my life.
The red and black colors of traditional Palestinian embroidery were my inspiration. I shot the pepper series this week, but the soup was shot about a year ago during Danya and Deanna’s amazing food photography course and was just right for this post. That’s why I have a soup recipe again.
Beet and fennel soup
The original recipe was published in Bon Appétit in January 2011; I followed the recipe with minor changes. The combination of beets and fennel was very surprising, but it works great. I’ve made it a few times, and each time the color changes from dark to light red and pink depending on the beets.
Ingredients (4 servings)
2 Tsp olive oil
1 cup chopped onion
1 cup chopped fennel bulb
1 ½ tsp anise seeds
2 large beets, peeled, cut into small cubes
2 cups vegetable broth
½ cup heavy cream (15%)
1. Heat olive oil in a large saucepan over medium heat. Add onions, fennel and anise seeds, and sauté for about 5 minutes until the vegetables are softened.
2. Add beets, stir and add the broth. Bring to a boil, cover and lower the heat to medium-low. Cook until the beets are tender, about 20 min.
3. Puree soup with a hand blender.
4. Add heavy cream, and season with salt and pepper.
*I used anise seeds instead of fennel seeds in the original recipe; the latter would have a milder taste.
*You may use chicken broth or just water instead of vegetable broth.
*I used heavy cream instead of kefir in the original recipe. I haven’t had the opportunity to try it yet, so I’d love to hear about how the soup tastes with kefir.
*Garnish soup with fennel fronds. In my photograph it’s black salt.