Archive for October, 2010

01
Oct
10

Celery Root and Fennel Soup

I made this soup the other day when my sisters were visiting. I love making soups like this because there’s not a ton of leftovers, just enough for lunch for a couple days. I decided, based on info from the book The Flavor Bible (I really love this book), to both begin and finish the soup with hazelnut oil. It’s pretty indulgent, but olive oil would work just as well. This soup has a really nice, light texture and makes a great starter. And, quite by accident, the finishing oil made a heart shape. Awww.

Celeriac-fennel_soup_for_blog

Celery Root and Fennel Soup

Makes about 6 servings

1 tbsp. hazelnut oil

1-2 medium shallots, chopped

1 small clove garlic, coarsely chopped

1 tsp. fennel seeds

1 large celery root, peeled and diced

stalks from 1 medium fennel bulb, diced

4-5 c. chicken or vegetable broth

2-4 tbsp. cream

salt, to taste

freshly ground pepper, to taste

hazelnut oil, to finish

Heat 1 tbsp. hazelnut oil in a medium saucepan over medium heat until fragrant. Add the fennel seeds and toast. Add shallots. Cook, stirring, until shallots are translucent and soft.

Add diced celery root, fennel stalks and garlic to the saucepan. Stir to combine with shallot mixture. Add the vegetable broth. Bring soup to a boil, then lower to a simmer. Simmer, covered, for 30 minutes to an hour.

After soup has simmered, add half to a blender. Make sure the blender is vented and cover with a towel to avoid splashes. Pulse until smooth. Pour pureed soup into another saucepan. Add remaining soup to blender along with the cream and pulse until smooth. Add to saucepan with pureed soup. If soup is too thick, add more broth or cream. Taste and adjust seasoning.

Serve warm. Drizzle servings of soup with hazelnut oil.