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Creamy
Fennel and Celery Root Soup
From: camphead
design
It's from the Dec 1997 issue of Vegetarian Times (p. 32) from an
article called "Festive and Made to Freeze".
8 servings
- 1 T fennel seeds
- 1 T olive oil
- 2 med fennel bulbs, quartered, cored and coarsely chopped, feathery
fronds
- from 1 bulb reserved
- 2 celery ribs, coarsely chopped
- 1 med onion, coarsely chopped (1 cup)
- 1/2 c dry white wine
- 5 c veg stock
- 1 med celery root, peeled and coarsely chopped
- 1 med potato, peeled and coarsely chopped
- 6 cloves garlic, peeled
- Bouquet garni made w/5 flat-leaf parsley stems, 2 fresh thyme
sprigs and 1 bay leaf, tied with string
- salt and pepper to taste
In small skillet, toast fennel seeds over med-hi heat, tossing frequently,
until fragrant, about 1 min.
Let cool then transger to spice grinder and finely grind. In large
pot, heat oil over med heat.
Add chopped fennel bulb, celery and onion, and cook, stirring often,
until veg are softened, about 7 minutes.
Add wine, increase heat to high and boil until almost all liquid
has eveporated, about 5 min.
Add stock, celery root, potato and garlic and bring to a gentle
simmer over med heat.
Add bouquet garni and ground fennel seeds, reduce heat to med-lo
and simmer until veg are very soft, about 45 min.
Discard bouquet garni.
Working in batches, puree soup in food processor or blender and
return to pot.
Season w/salt and pepper.
Cool soup completely, then transfer to airtight freezer container.
Seal well and freeze up to 2 months before serving.
Put feathery fennel fronds in a plastic freezer bag to reserve as
garnish for soup; freeze up to 2 months.
To Serve: Thaw soup and reserved fronds in refrigerator.
Warm soup over low heat, stirring occasionally, until heated through.
Coarsely chop fronds.
Pour soup into tureen or warmed bowls; sprinkle with fronds and
serve right away.
Per 1-c serving: 86 cal; 3G protein; 3G total fat (0G sat fat);
13G carb; 0 chol; 780MG sod; 2G fiber.
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