Fennel and Celery Root Soup

By • November 15, 2010 0 Comments

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Fennel and Celery Root Soup


Author Notes: Quantities may vary depending on tastes.FashionNugget

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Serves 6-8

  • 5 tablespoons Olive oil
  • 4 tablespoons butter
  • 2-3 cloves of garlic diced
  • 1/2" piece of ginger diced
  • 4 pieces of celery diced
  • 1 medium onion diced
  • 1 large fennel bulb cut into slices
  • 2 broccoli stems, peeled and diced
  • 1 large celery root diced
  • 4-6 cups Chicken or Vegetable Stock
  • pepper salt to taste
  • 1/2 teaspoon coriander powder
  1. Heat oil and butter, in a large pot
  2. Add garlic, ginger, celery, onions, and fennel one at a time and sautee until golden brown
  3. Add diced broccoli stems, and celery root and sautee for 5 minutes more
  4. Add 3 - 4 cups of stock, bring to a simmer and cook until celery root is soft
  5. Puree the above in a blender
  6. Return mixture to pot, add remaining stock, and bring back up to a simmer.
  7. Add pepper and salt to taste.

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