2 tablespoons olive oil
1 cup chopped onion
1 cup chopped fennel bulb
1 1/2 teaspoons fennel seeds
2 large beets, peeled, cut into 1/2-inch cubes
2 cups chicken broth
1 cup unflavored kefir
Salt and pepper, to taste
Additional unflavored kefir
Fennel fronds (for garnish)
in large saucepan over medium heat teat olive oil. Add chopped onion, chopped fennel, and fennel seeds. Sauté until vegetables begin to soften, about 5 minutes. Stir in beets. Stir in chicken broth and bring to boil. Cover pot with a lid, reduce heat to medium-low. Cook until beets are tender, 18 to 20 minutes.
Place about half the mixture in blender jar, and process until mixture is smooth and repeat until all of the mixture is puréed. Return to saucepan. Whisk in 1 cup kefir and season soup with salt and freshly ground black pepper. Rewarm soup until hot.
Ladle soup into bowls. Drizzle with additional unflavored kefir, if desired, and garnish with fennel fronds.
Makes about 4 servings.
SOURCE: Adapted from Epicurious.com