Two beet soup

AKA Psychedelic Soup served by Larry as Course 3.
Recipe provided by Chef Larry:

Golden Beet with Melted Fennel
1 Bulb Fennel w/ Stems
2TBL Canola or other light vegetable oil
1Bunch Gold (yellow) beets (approximately 1 lb)
Sea Salt
3 Cups chicken stock or water if preferred.
Clean Fennel, remove core, slice as thin as possible the entire bulb and about 6” worth of the stems.
Clean and peel beets, cut into roughly ½ - ¾” cubes.
Heat oil in bottom of small pot over medium low heat, add fennel and cook 12-15 minutes stirring occasionally until fennel is very wilted (melted) about 10 minutes in add ½ tsp sea salt which will help the wilting process.
When well wilted, add cut beats and chicken stock or water to barely cover. Cover with a lid; reduce heat to low and cook covered for 50-60 minutes until beets are fork tender. Cool for 15 minutes and then place ½ mix in blender and blend until very smooth. Then do remaining half. Run pureed beets through a very fine sieve. Taste and add sea salt and/or finely ground white pepper to taste. Serve either hot or cold and can be refrigerated easily for 3-4 days.
Red Beet soup with Leeks and Apple
1 cup thinly sliced Leek (white part only)
1 large sweet apple (I like Gala or Honeycrisp, but any really good sweet apple will do) 2 TBL Balsamic Vinegar
2TBL Canola or other light vegetable oil
1 bunch Red Beets (approximately 1Lb)
3 Cups Water
Sea Salt

Add oil to small pot, add sliced leeks and cook for 6-8 minutes over medium low heat until well wilted. While cooking, peel and cut apple into approximate ¾” cubes and add to pot with leeks. Add ½ tsp sea salt and Balsamic Vinegar. Continue cooking, stirring occasionally for 5 minutes. Clean and peel beets, cut into roughly ½ - ¾” cubes add to mix, add water. Cover with a lid; reduce heat to low and cook covered for 50-60 minutes until beets are fork tender. Cool for 15 minutes and then place ½ mix in blender and blend until very smooth. Then do remaining half. Run pureed beets through a very fine sieve. Taste and add sea salt and/or finely ground black pepper to taste. Serve either hot or cold and can be refrigerated easily for 3-4 days.
Sixties Psychedelic Soup
Place one ladle of each of the two soups into a shallow bowl, Swirl gently together. Tune in, turn on, drop out and enjoy.