Celeriac and Fennel Soup
Cuisine: American
Author: Rachel Hanawalt
Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hour 5 mins
In the midst of rich holiday food, celeriac and fennel soup is the perfect light meal. We're sure you'll agree with Mr. Elton and "simply love celery root!"
  • 1½ C diced white onion
  • 2 Tbsp butter
  • 1½ C chopped fennel
  • 4½ C chopped celeriac
  • 7 C low sodium vegetable stock
  • salt and white pepper to taste
  • 1 C curly parsley plus more for garnish
  • 4 Tbsp crème fraîche
  • 4 tsp olive oil
  1. Prep all of the vegetables.
  2. Melt the butter and soften the onions, fennel and celeriac over medium heat for about 3 minutes. Then add a few dashes of white pepper and cook one more minute.
  3. Add 7 C of low sodium vegetable stock to the pot, bring to a boil over high heat, and then reduce to medium-low heat and simmer about 45 minutes or until the celeriac is beginning to fall apart and the fennel is tender.
  4. Puree the soup until it's smooth using a hand mixer or a blender.
  5. Next, blend in 1 C of curly parsley until the herb is broken up into small pieces, but not completely pureed into the soup.
  6. Add more salt and white pepper to taste.
  7. To serve, divide among 4 bowls. Garnish each with a Tbsp of crème fraîche, a drizzle of olive oil, and a sprig of parsley. Serve hot.
Recipe by Simple Seasonal at https://simpleseasonal.com/recipes/celeriac-and-fennel-soup