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
- Prep all of the vegetables.
- 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.
- 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.
- Puree the soup until it's smooth using a hand mixer or a blender.
- Next, blend in 1 C of curly parsley until the herb is broken up into small pieces, but not completely pureed into the soup.
- Add more salt and white pepper to taste.
- 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
3.5.3229