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

  • Yield: About 6 cups (4 to 6 servings)


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


  • Preheat the oven to 375ºF.
  • 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.
  • Remove from the heat and let cool slightly. When cool enough to handle, peel beets and cut into 1/2-inch cubes.
  • In a medium, heavy pot, heat the remaining oil over medium-high heat. Add the onions and sauté until soft, about 4 minutes. Add the carrots and celery, and sauté until soft, about 3 minutes. Add the garlic and sauté 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.
  • 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.
  • In a small bowl combine the sour cream, apple sauce, mint, and sage and stir to combine.
  • Ladle the chilled soup into serving bowls, top with a dollop of Apple-Sage-Mint Crema and some of the crushed pistachios, and serve.