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Name: Beet and Apple Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: not set
Ingredients: 4 tablespoons creme fraiche (or sour cream or thick yogurt); 1 tablespoon Fresh chives finely chopped; 2 tablespoons Fresh basil finely chopped; 24 ounces vegetable stock (or chicken stock); 2 cups fresh beets peeled and chopped; 1 cup potatoe peeled and chopped; 1 cup Fresh apples peeled, cored and chopped; 1/4 cup celeriac (celery root) peeled and chopped; 1/2 cup leeks diced (or mild onions); 1/4 cup fennel diced; 2 tablespoons Extra virgin olive oil; 1 clove fresh garlic minced; 1/2 tablespoon lemon zest; 2 tablespoons coconut sugar (or bown sugar) as needed; lemon juice as needed; salt and pepper to taste

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INGREDIENTS

4 tablespoons creme fraiche ; (or sour cream or thick yogurt)
1 tablespoon Fresh chives ; finely chopped
2 tablespoons Fresh basil ; finely chopped
24 ounces vegetable stock ; (or chicken stock)
2 cups fresh beets ; peeled and chopped
1 cup potatoe ; peeled and chopped
1 cup Fresh apples ; peeled, cored and chopped
1/4 cup celeriac (celery root) ; peeled and chopped
1/2 cup leeks diced ; (or mild onions)
1/4 cup fennel diced
2 tablespoons Extra virgin olive oil
1 clove fresh garlic minced
1/2 tablespoon lemon zest
2 tablespoons coconut sugar ; (or bown sugar) as needed
lemon juice as needed
salt and pepper to taste

INSTRUCTIONS

In a small bowl mix creme fraiche, chives and basil, cover and refrigerate until ready to serve soup.

In a large sauce pan over high heat add stock, beets, potatoes, apples and cleriac, when it starts to boil reduce heat to high simmer. Cook until beets are tender.

In a skillet heat oil over medium heat, add leeks and fennel, cook until tender.

Add garlic, cook for 1 additional minute, then add leek mixture to beets.

Add lemon zest and continue cooking.

Taste when nearly done and add sugar, lemon juice, salt and pepper as needed. Depends on sweetness of beets and apples, and tautness of apples.

When beets are tender, transfer to a blender or food processor and process until smooth.

Serve in bowls, adding a scoop of the sour cream mixture from fridge.

NOTES

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Beet and Apple Soup

4 tablespoons creme fraiche (or sour cream or thick yogurt)
1 tablespoon Fresh chives finely chopped
2 tablespoons Fresh basil finely chopped
24 ounces vegetable stock (or chicken stock)
2 cups fresh beets peeled and chopped
1 cup potatoe peeled and chopped
1 cup Fresh apples peeled, cored and chopped
1/4 cup celeriac (celery root) peeled and chopped
1/2 cup leeks diced (or mild onions)
1/4 cup fennel diced
2 tablespoons Extra virgin olive oil
1 clove fresh garlic minced
1/2 tablespoon lemon zest
2 tablespoons coconut sugar (or bown sugar) as needed
 lemon juice as needed
 salt and pepper to taste

In a small bowl mix creme fraiche,  chives and basil, cover and refrigerate until ready to serve soup.
In a large sauce pan over high heat add stock, beets, potatoes, apples and cleriac, when it starts to boil reduce heat to high simmer.  Cook until beets are tender.
In a skillet heat oil over medium heat, add leeks and fennel, cook until tender.
Add garlic, cook for 1 additional minute, then add leek mixture to beets.
Add lemon zest and continue cooking.  
Taste when nearly done and add sugar, lemon juice, salt and pepper as needed.  Depends on sweetness of beets and apples, and tautness of apples.
When beets are tender, transfer to a blender or food processor and process until smooth.
Serve in bowls, adding a scoop of the sour cream mixture from fridge.

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Nutrition

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Serving Size: 1 Serving (291g)
Recipe Makes: 4 Servings

Calories: 107
Calories from Fat: 52 (49%)

Amt Per Serving		% DV

	Total Fat 5.8g	8 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 0.5g
Cholesterol 6.2mg		2 %
Sodium 782.3mg		27 %
Potassium 284.1mg		7 %
Total Carbohydrate 13.6g		4 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 10.8g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 107

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