Roasted Beet And Fennel Soup

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Turntable Kitchen


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5-8 red beets (depending on their size), greens removed

salt and pepper, to taste

olive oil

1/2 teaspoon of fennel seeds

handful of hazelnuts

3-4 cups of vegetable stock

1/4- 1/3 cup of heavy whipping cream

Grated Pecorino Romano cheese, for serving

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