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Chilled Roasted Beet And Fennel Soup With Apple-mint Crema And Toasted Pistachios

  • Yield: 4 to 6 servings


  • 1 pound medium beets, peeled, stems removed, and halved
  • 1 fennel bulb, about 3/4 pound, cored, stem removed, and quartered
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup thinly sliced yellow onions
  • 1/4 cup finely chopped carrots
  • 1/4 cup finely chopped celery
  • 1 teaspoon minced garlic
  • 6 cups Chicken Stock or
  • canned low-sodium chicken broth
  • 1/2 cup sour cream
  • 3 tablespoons applesauce
  • 1 teaspoon minced fresh mint leaves
  • 1 teaspoon minced fresh sage leaves
  • 1/4 cup toasted and crushed pistachios


  • Preheat the oven to 375?F.

  • Put the beets, fennel, 2 tablespoons of the oil, salt, and pepper in a large bowl and toss to combine. Spread the vegetables on a baking sheet covered with aluminum foil and roast until caramelized, 45 minutes to 1 hour.

  • Remove from the oven and cool slightly. When cool enough to handle, cut into 1/2-inch cubes.

  • Heat the remaining oil in a saucepan over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the carrots and celery and cook, stirring, until soft, 3 minutes. Add the garlic and cook, stirring, 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 cool slightly.

  • With an immersion blender, or in batches in a food processor or blender, purÈe the soup. Refrigerate the purÈe until cool, at least 2 hours.

  • In a small bowl combine the sour cream, applesauce, mint, and sage, and stir to combine.

  • Ladle the chilled soup into serving bowls, top with a dollop of Apple-Mint Crema and pistachios, and serve.