Beet, Fennel & Pear Soup | Cooking at Cottage Farm

This simple beet soup with pear and fennel hits all the notes of early fall, and can be served cold or warm. Top with a dollop of crème fraîche, Greek yogurt, or sour cream for added richness.

By Krissy O'Shea

Aug 19 2020


Beet, Fennel & Pear Soup

Photo Credit : Krissy O’Shea

Autumn foods inspire my kitchen and my cooking, so in the early hours of those first chilly mornings, I often can be found next to a warm oven with a pan of something just baked. But as the day warms, I’m still craving the simple fare of summer. With so many combinations of earthy and sweet growing just outside the door, planning a fresh-from-the-garden meal this time of year is both rewarding and joyful.

An exuberant fall crop of beets was the inspiration for this soup. In the garden, I noticed the wispy green stalks and pale yellow flowers of fennel waving over the fence, ready for picking. Wanting one more sweet note, I chose pear, which also lends a bit of acidity.

Beet, Fennel & Pear Soup
Photo Credit : Krissy O’Shea

This simple dish hits all the notes of early fall, with a velvety mouthfeel, rich cerise color, and easy adaptability. It can be served cold or warm, and it’s great with a dollop of something creamy. (I have a propensity for crème fraîche, but Greek yogurt or sour cream works equally well.) A little sprinkle of anything green and fresh is nice, too, such as fennel fronds, basil, chervil, or cilantro.

Get the Recipe: Beet, Fennel & Pear Soup