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Creamy Celeriac Soup with Fennel

5 from 10 reviews

Celeriac Soup – A healthy lightened up Celery Root and Fennel Soup, creamy and luscious! Vegan adaptable!

Ingredients

  • 1 large fennel bulb, cored and diced ( about 1 ½ cups)
  • ½  white onion-diced ( 1 cup)
  • 12 Tablespoons olive oil
  • 2 grapefruit-sized celeriac- peeled and diced ( about 45 cups)
  • 8 Cups Chicken or Veggie stock
  • ¼ teaspoon white pepper
  • salt to taste
  • ¼ cup creme fraise or sour cream for garnish ( optional)

Parsley oil -for garnish- ( optional)

  • 1 Cup packed Italian parsley ( stems ok)
  • ½ Cup olive oil
  • ½ clove garlic
  • ¼ teaspoon kosher salt
  • 2 teaspoon lemon juice

Instructions

  1. In a large heavy bottom pot, saute diced onion in 1-2 Tablespoons olive oil, over medium high heat until tender, about 5 minutes. Add fennel. Turn heat to medium-low and saute until fennel begins to caramelize, stirring occasionally about 12 minutes. Add celeriac, pepper and 8 cups chicken stock.
  2. Turn heat to high, bring to a simmer, lower heat, cover, and continue simmering until celeriac is very tender, about 15-20 minutes.
  3. Using a blender, blend until smooth -in batches, only filling blender 1/2 full. (Remember when blending any hot liquid, cover the blender lid firmly with a kitchen town, and only fill blender 1/2 full, and start on the lowest speed, to prevent a blender explosion.)
  4. Return to the pot. Warm before serving and adjust salt.
  5. Garnish with a swirl of creme fraise or sour cream (optional)  and a little drizzle of  parsley oil.

Parsley Oil

  1. Pulse all ingredients in a blender or food processor until combined.

Nutrition

Keywords: celeriac soup, fennel soup, celery root soup, celeriac recipes, celery soup,

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