Fennel Soup with Celery Root

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

4 g
384 mg
9 g
2 g
2 g
5 mg
8 (¾ cup ea.)

1 Tbsp extra-virgin olive oil
½ cup chopped fresh leeks, white part only
½ cup diced yellow onions
1 tsp minced garlic
12 oz fresh fennel sprigs
6½ cups low-sodium chicken stock
1 tsp sea salt
¼ tsp freshly ground black pepper
1 tsp Worcestershire sauce
2 tsp cane sugar
1 tsp champagne vinegar

Celery Root Garnish
½ cup finely minced celery root
2 Tbsp minced fresh chives
1 Tbsp champagne vinegar
¼ tsp sea salt
Pinch freshly ground black pepper

  1. In a large saucepan over medium heat, sauté leeks, onion and garlic until onions become translucent. Add fennel and sauté briefly.
  2. Add chicken stock and bring to a boil. Lower heat to a simmer and cook for 15 to 20 minutes, or until fennel is soft. Remove from heat and puree with a hand held immersion blender or in a blender. 
  3. Stir in salt, pepper, Worcestershire sauce, sugar and champagne vinegar.
  4. For garnish, in a small bowl combine minced celery root, chives, champagne vinegar, salt and pepper.
  5. Serve ¾ cup Fennel Soup topped with 1 tablespoon of the Celery Root Garnish.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.