Ingredients

Beet Soup with Buttermilk and Marjoram
3/4 pound assorted baby beets , ends trimmed
8 sprigs fresh marjoram , plus 1 tablespoon fresh marjoram leaves
Juice of 4 oranges , plus zest of 1 orange
Sea salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 medium onion , chopped
1 small fennel bulb , trimmed and chopped
4 cloves garlic , minced
1 1/2 tablespoons coriander seeds , toasted and crushed
1 1/2 tablespoons caraway seeds , toasted and crushed
1 1/2 tablespoons fennel seeds , toasted and crushed
3 pounds beets , peeled and cut into 1' cubes
5 cups chicken or vegetable broth
1 cup buttermilk

Description

Recipe For Beet Soup With Buttermilk And Marjoram, As Seen In The Summer 2006 Issue Of 'O At Home.'

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