Creamy and delicious Celery Fennel Soup! With butter, garlic, potatoes, chicken broth and a touch of cream.
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This smooth and creamy Celery Root Soup is a perfect warming winter soup! In addition to celery root, it contains fennel, garlic, onions and potatoes.
My guess is that celery root lacks mass popularity because it can be a bit difficult to peel! It’s nobby all over and you can’t just skin it with the vegetable peeler.
Like butternut squash, celery root requires a steady hand and a sharp, sturdy knife to master. But once peeled, it can be boiled and mashed, shredded into a coleslaw, or cooked into a delicious celery root soup like this one.
Cut celery root for soup
Using a sharp chef’s knife, cut off the ends of the celery root. Then, stand the root upright on a cutting board and, with slices facing down, slice off the remaining peel from the root.
You can also use a vegetable peeler to peel the celery root, although it can be a little difficult.
Celery Root Fennel Soup
The only challenge in making celery root soup is peeling the celery roots, which can be tricky with their nodularity. Cut off the ends of the root with a sharp chef’s knife. Then, stand the root upright on a cutting board and, with slices facing down, slice off the remaining peel from the root. Then cut the roots in half, place the halves cut-side down on the cutting board and slice thinly.
ingredients
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2 tablespoon butter
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2 cups onionsthinly sliced (cut across the grain)
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4 cloves garliccut
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2 Middle fennel bulbsthinly sliced
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2 medium celery roots (Above 1 1/2 lb), peeled and thinly sliced (See TheKitchn’s how-to for peeling celery root)
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1 Middle russet potatopeeled and cut into thin slices
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2 bay leaves
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7 cups chicken broth
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2 1/2 teaspoon kosher salt (less or more to taste)
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1/4 teaspoon black pepper
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1/4 Cup whipped cream
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fennel fronds, for garnish
method
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Cooking onions:
Melt butter in a large (6-8 quart) heavy-bottomed saucepan over medium-high heat. Stir in the onions and cook until tender, about 4 to 5 minutes.
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Add the garlic and sliced fennel:
Reduce heat to medium and cook for 10 to 12 minutes or until tender.
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Add the sliced celery root, sliced potato, 2 bay leaves, broth and salt:
Increase heat to high, bring to a simmer, reduce heat to low and simmer, partially covered, another 10 to 12 minutes, until all the vegetables are tender enough to puree.
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Puree soup:
Either use a stand mixer in batches (fill the mixing bowl no more than 1/3 full) or use an immersion blender to puree the soup until smooth. (Note that an immersion blender will take a few minutes longer than a stand mixer to puree the soup until smooth.)
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Stir in the cream and black pepper. Adjust salt to taste:
Garnish with fennel sprigs.
| nutritional information (per serving) | |
|---|---|
| 204 | calories |
| 8g | Fat |
| 25g | carbohydrates |
| 8g | protein |
