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Ingredients
- 4 Large Beets Roasted
- 1 Onion Diced
- 1 Head Fennel Diced
- 2 Oranges Juiced
- 2 Garlic Cloves Minced
- 4 cups Chicken Stock
- Red Wine
- Salt
- Pepper
- Half & Half Cream
- Cucumber
- Sour Cream
Ingredients
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Instructions
- Roast beets in oven for one hour
- Cool, peel and dice beets
- Cook onion, garlic & fennel until translucent
- Add beets to other vegetables in stock pot
- Add fresh squeezed orange juice and red wine
- Reduce over low heat, stirring occasionally
- Add chicken stock, and cook until fragrant and all vegetables are soft
- Chill
- Garnish with fresh diced cucumber and a dollop of sour cream before serving
Recipe Notes
By Restaurant Widow
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