This simple soup of beets and fennel is given a bright bit of sharpness with Norwegian Snøfrisk cheese. It is served chilled. It was inspired by my trip to Norway.
- 2 tablespoon olive oil
- 1 ounce large onion, peeled and chopped
- 1 ounce fennel bulb, chopped, fronds reserved
- 1 tablespoon fennel seeds
- 3 cup chicken broth
- 1 package (4.4 oz) snøfrisk cheese
- 1 can (15 oz) sliced beets
- 2 teaspoon red wine vinegar
- ounce salt & white pepper, as needed
Warm the oil in a large saucepan set over medium heat. Add the onion, fennel and fennel seeds. Saute about 5 minutes until the vegetables soften, but are not yet brown. Add the chicken broth and bring to a boil. Lower the heat and cover the pan. Cook about 15 minutes until the vegetables are very tender. Remove from heat.
Add the Snøwfrisk cheese, stirring until the cheese melts into the broth. Add the sliced beets and all the liquid in the can. Add the vinegar and a big pinch of salt and pepper. Using an immersion blender puree the soup until completely smooth. Taste and adjust seasoning. Cover and allow the soup to come to room temperature. Then refrigerate until well chilled. Serve cold, garnished with the reserved fennel fronds.