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+ servings
4.50 from 14 votes

Cream of Celeriac and Fennel Soup

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yields: 4 -6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 white onion chopped
  • 1 clove garlic minced
  • 4 cups celeriac chopped (2 medium celeriac heads)
  • 1 medium bulb fennel cleaned and trimmed and chopped
  • 4 cups vegetable broth
  • 1/2 teaspoon salt
  • For the chive oil:
  • 1/2 cup chives chopped
  • 1/2 cup olive oil
  • Pinch salt

Instructions

  • In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sautee until it's clear and soft (about 5-7 minutes). Add the garlic, reduce heat slightly, and sautee it for another minute or two.
  • Add the celery root and fennel and cook for 5-8 minutes, or until the vegetables are becoming soft and the fennel is slightly clear. Add the vegetable broth and salt, and bring the mixture to a boil. Lower it to a simmer, and simmer the vegetables for 15-20 minutes, or until they're very tender. Transfer the soup to a blender in batches to puree it, or use an immersion blender. Return it to the pot to keep it warm, and serve with a drizzle of cashew cream and chive oil (recipe below), if desired.
  • To prepare chive oil: Place the chives and oil into a food processor or blender, and blend until the mixture is even, but still has some texture. Serve over soup, salad, or as a drizzle over tartines.