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This soup is simple but satisfying. Put beets and fennel in small soup pot with just enough water to cover. Season with sea salt and pepper and simmer until beets are completely tender. Use a blender to purée soup, in batches, until completely smooth. Or, if you like the variation in texture, purée only half the mixture. Serve with a dollop of sour cream or yogurt and, if desired, a squeeze of lemon and a few fennel fronds.