| This recipe is liked by 0 person(s). |
Creamy Fennel And Celery Root Soup
Nb persons: 0
Yield: 8 , Total Time: 1 hours
Preparation time:
Total time:
Source:
| Recipes » Soups, Stews and Chili » Vegetable (0, 0) 4 people marked "Favorite", 0 people marked "Try Soon" Cuisine: Uncategorized Main Ingredient: Soup Add a photo of this recipe... (You could win $100 in our photo contest!) Full Recipe Reviews (0) Photos (0) Ingredients [ View Metric ] 6 Clovesgarlic; peeled 1 tbFennel seeds 1 mdonion; Coarsely chopped | |
| Salt | |
| 1 tbsp | olive oil |
| 1/2 c | Dry white wine |
| 2 md | Fennel bulbs, quartered, Cored and coarsely chopped Feathery fronds from 1 bulb |
| 2 ribs | Celery, coarsely chopped |
| 5 c | Vegetable stock, or canned |
| 1 md | Celery root, (1 cup), Peeled and coarsely chopped |
| 1 md | Potato, (1 cup), Peeled and coarsely chopped |
Bouquet garni*
How to Prepare Creamy Fennel And Celery Root Soup
8 SERVINGS
VEGAN Fennel is featured three ways in this pureed soup--as sauted fresh bulbs, as toasted seeds and as a garnish of feathery fronds. *Bouquet garni made with 5 fresh flat-leaf parsley stems, 2 fresh thyme sprigs and 1 bay leaf, tied with string.
In small skillet, toast fennel seeds over medium high heat, tossing frequently, until fragrant, about 1 minute. Let cool, then transfer to spice grinder and finely grind. In large pot, heat oil over medium heat.
Add chopped fennel bulb, celery and onion, and cook, stirring often, until vegetables are softened, about 7 minutes.
Add wine, increase heat to high and boil until almost all liquid has evaporated, about 5 minutes.
Add stock, celery root, potato and garlic and bring to a gentle simmer over medium heat.
Add bouquet garni and ground fennel seeds, reduce heat to medium low and simmer until vegetables are very soft, about 45 minutes.
Discard bouquet garni. Working in batches, puree soup in food processor or blender and return to pot. Season with 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 fennel fronds in refrigerator. Warm soup over low heat, stirring occasionally, until heated through. Coarsely chop fennel fronds. Pour soup into tureen or warmed shallow bowls, sprinkle with chopped fronds and serve right away.
PER 1-CUP SERVING: 56 CAL.; 3G PROT.; 3G TOTAL FAT (0 SAT. FAT); 13G CARB.; 0 CHOL.; 780MG SOD.; 2G FIBER Converted by MC_Buster. By Kathleen on Mar 10, 1999. Recipe by: Vegetarian Times, December 1997, page 32 Converted by MM_Buster v2.0l.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe