Recipe

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• 1 lb medium beets, stems removed
• 1 fennel bulb, about 3/4 lb, core and stems removed, and quartered
• 4 tbsp olive oil
• 1 tsp salt
• 1 tsp ground black pepper
• 1 cup thinly sliced yellow onion
• 1/4 cup small diced carrot
• 1/4 cup small diced celery
• 1 tsp minced garlic
• 6 cups chicken stock, or canned
• 1/2 cup sour cream
• 3 tbsp apple sauce
• 1 tsp minced fresh mint
• 1 tsp minced fresh sage
• 1/4 cup toasted, crushed pistachios

• 1 Preheat the oven to 375 degrees F.
• 2 In a bowl, place the beets, fennel, 2 tablespoons of the oil, salt, and pepper, and toss to combine. Spread the vegetables on a baking sheet and roast until caramelized, about 1 hour.
• 3 Remove from the heat and let cool slightly. When cool enough to handle, peel beets and cut into 1/2-inch cubes.
• 4 In a medium, heavy pot, heat the remaining oil over medium-high heat. Add the onions and saute until soft, about 4 minutes. Add the carrots and celery, and saute until soft, about 3 minutes. Add the garlic and saute for 30 seconds. Add the fennel, beets and stock, and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes. Remove from the heat and let cool slightly.
• 5 With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Refrigerate the puree until cool, at least 2 hours.
• 6 In a small bowl combine the sour cream, apple sauce, mint, and sage and stir to combine.
• 7 Ladle the chilled soup into serving bowls, top with a dollop of Apple-Sage-Mint Crema and some of the crushed pistachios, and serve.