Name: Celery Root Fennel Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 2 tablespoons butter -; 2 cups onions, thinly sliced (sliced across the grain) -; 4 cloves garlic, sliced -; 2 medium fennel bulbs, thinly sliced -; 2 medium celery roots (about 1 1/2 pounds), peeled and thinly sliced (See TheKitchn's guide to peeling celery root ) -; 1 medium russet potato, peeled and thinly sliced -; 2 bay leaves -; 7 cups chicken stock -; 2 1/2 teaspoons kosher salt (less or more to taste) -; 1/4 teaspoon black pepper -; 1/4 cup whipping cream -; Fennel fronds for garnish -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Celery Root Fennel Soup

1. 2 tablespoons butter -

2. 2 cups onions, thinly sliced (sliced across the grain) -

3. 4 cloves garlic, sliced -

4. 2 medium fennel bulbs, thinly sliced -

5. 2 medium celery roots (about 1 1/2 pounds), peeled and thinly sliced (See TheKitchn's guide to peeling celery root ) -

6. 1 medium russet potato, peeled and thinly sliced -

7. 2 bay leaves -

8. 7 cups chicken stock -

9. 2 1/2 teaspoons kosher salt (less or more to taste) -

10. 1/4 teaspoon black pepper -

11. 1/4 cup whipping cream -

12. Fennel fronds for garnish -

How to cook deliciously - Celery Root Fennel Soup

1. Stage

Cook onions: Melt butter in a large (6-8 quart) thick-bottomed pot on medium high heat. Stir in the onions and cook until softened, about 4 to 5 minutes.

2. Stage

Add the garlic and the sliced fennel: lower the heat to medium and cook for 10 to 12 minutes or until softened.

3. Stage

Add the sliced celery root, sliced potato, 2 bay leaves, stock and salt: Increase heat to high, bring to a simmer, reduce heat to low, and maintain a simmer, partially covered for another 10 to 12 minutes, until all of the vegetables are soft enough to purée.

4. Stage

Purée the soup: Either working in batches with a standing blender (do not fill blender bowl more than a third full at a time), or with an immersion blender, purée the soup until smooth. (Note that an immersion blender will take several minutes longer than a standing blender to purée the soup to smoothness.)

5. Stage

Stir in cream and black pepper. Adjust salt to taste: Garnish with fennel fronds.