Dive into a bowl of warmth with our delightful "gecarameliseerde rode bieten en venkelsoep met kip" – a Dutch-inspired soup that will tantalize your taste buds and warm your soul. Imagine the rich, sweet flavors of caramelized red beets mingling with the aromatic essence of fennel and tender chicken, creating a symphony of taste that’s both comforting and nourishing. This vibrant soup not only looks stunning but also comes together in just 45 minutes, making it the perfect dish for a cozy weeknight dinner or a gathering with friends. Ready to impress your loved ones with a recipe that’s as delicious as it is beautiful? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Dutch
Serves: 4 servings
Ingredients
- 2 medium red beets, peeled and diced
- 1 bulb of fennel, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Prepare all ingredients by peeling and chopping the red beets, fennel, onion, and garlic. Set aside.
- Heat olive oil in a large soup pot over medium heat. Add chopped onions and sauté until they become translucent and soft, about 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Add diced red beets and chopped fennel to the pot. Stir and cook for 5-7 minutes to begin caramelizing the vegetables, which will enhance their natural sweetness.
- Pour in the chicken broth and bring the mixture to a gentle boil. Reduce heat and simmer for 20-25 minutes, or until the beets and fennel are tender.
- While the soup is simmering, prepare the chicken by cooking and shredding it. You can use pre-cooked chicken or poach chicken breasts in the broth.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Stir in the shredded chicken and season with salt and pepper to taste.
- Ladle the soup into serving bowls and garnish with fresh chopped dill.
- Serve hot and enjoy your Dutch-style caramelized beetroot and fennel soup with chicken.
Tips
- Prep Ahead: To save time, peel and chop the beets, fennel, onion, and garlic in advance. Store them in the fridge until you’re ready to cook.
- Enhance Flavor: For an extra depth of flavor, consider roasting the beets before adding them to the soup. This will intensify their sweetness and add a lovely caramelized note.
- Use Fresh Herbs: Fresh dill not only garnishes your soup beautifully but also adds a burst of flavor. Feel free to experiment with other herbs like thyme or parsley for a different twist.
- Texture Preference: If you prefer a chunkier soup, blend only half of the mixture and leave the rest as is. This adds a nice texture while still providing creaminess.
- Chicken Options: You can use leftover rotisserie chicken or poach fresh chicken breasts in the broth for an easy shortcut. Shredded chicken adds protein and makes the soup heartier.
- Serving Suggestions: Pair your soup with crusty bread or a light salad for a complete meal. A dollop of sour cream or yogurt can also add a creamy tang that complements the flavors beautifully.
- Storage: This soup stores well in the fridge for up to three days. Just reheat gently on the stove, adding a splash of broth if it thickens too much.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 25g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 70mg
