Fennel Soup with Celery Root

date: October 31, 2012

Nutrition Information (per serving)

calories
70
protein
4 g
sodium
384 mg
carbohydrates
9 g
fat
2 g
fiber
2 g
cholesterol
5 mg
Servings
8 (¾ cup ea.)
Ingredients

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

Instructions
  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.

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