Golden Beet and Fennel Soup with Buttermilk

Photo by Robyn Maguire / Styled by Catrine Kelty

This is a relatively no-fuss soup composed of sweet golden beets and aromatic fennel that are simmered, puréed and enriched with tangy buttermilk. Spring scallions do double duty with the white and light green parts acting as a flavor base and the greens as a garnish. Homemade vegetable stock is best, but if you use store-bought, be sure to get low-sodium so you can control the seasoning.

Serves 6

1 teaspoon fennel seeds
2 tablespoons butter
1 bunch scallions, chopped, dark green tops reserved
1 teaspoon salt, plus more to taste
1 teaspoon ground turmeric
1 large fennel bulb, trimmed and chopped
½ cup dry white wine 1
½ pounds golden beets, peeled and chopped
4 cups vegetable stock
1 cup whole milk buttermilk

In a soup pot over medium heat, lightly toast the fennel seeds until fragrant, about 3 minutes. Remove the seeds and grind in a spice mill or with a mortar and pestle.

In the same pot over medium heat, melt the butter. Add the chopped scallions, salt, ground fennels seeds and turmeric; cook for about 3 minutes, stirring frequently. Add the chopped fennel and continue to cook for 5 minutes or until fragrant and beginning to soften.

Stir in the white wine and cook until almost all of the liquid is absorbed. Add the chopped beets and vegetable stock; bring to a simmer. Reduce heat to low, cover and cook for about 30 minutes, or until vegetables are tender.

Working in 2 batches, transfer the vegetables and liquid to a blender and purée. Return the soup to the pot, stir in the buttermilk and gently warm over low heat; do not boil, as the buttermilk will curdle. Taste and add more salt if you like. Thinly slice the reserved scallion tops and sprinkle over each serving.

This recipe appeared in the Spring 2021 issue as part of a larger story called “Souper Foods.”