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Celery Root Fennel Soup
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Indulgent celery root and fennel soup with potato, garlic, and creamy chicken stock.
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
Instructions:
  • Caramelize onions: Heat butter in a large thick-bottomed pot over medium high heat. Add onions and cook until soft, about 4 to 5 minutes.
  • Add the garlic and sliced fennel to the pan. Reduce the heat to medium and cook for 10-12 minutes, or until both are softened.
  • Add the celery root, potato slices, 2 bay leaves, stock, and salt to the pot. Increase the heat to high and bring it to a simmer. Then, reduce the heat to low, partially cover the pot, and simmer for 10 to 12 minutes until the vegetables are soft enough to purée.
  • Blend the soup until smooth using a standing blender in batches (filling only a third full at a time) or an immersion blender, taking into account the longer blending time needed for the immersion blender.
  • Mix in rich cream and freshly cracked black pepper. Season with salt to your liking and top it off with fresh fennel fronds for an elegant finish.

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