Chilled Roasted Beet And Fennel Soup With Apple-Sage-Mint Crema, And Toasted Pistachios Recipe

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Emeril Lagasse on Food Network


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1 cup thinly sliced yellow onion

1/4 cup toasted, crushed pistachios

1 teaspoon minced fresh mint

3 tablespoons apple sauce

1 teaspoon ground black pepper

1 teaspoon minced garlic

4 tablespoons olive oil

1 teaspoon minced fresh sage

1/2 cup sour cream

6 cups chicken stock, or canned, low-sodium chicken broth

1/4 cup small diced celery

1 pound medium beets, stems removed

1 teaspoon salt

1 fennel bulb, about 3/4 pound, core and stems removed, and quartered

1/4 cup small diced carrot

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