Free Recipe Creamy Fennel And Celery Root Soup
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Creamy Fennel And Celery Root Soup Recipe
1 tb Fennel seeds
1 tb Olive oil
2 md Fennel bulbs; quartered
Cored and coarsely chopped
Feathery fronds from 1 bulb
-reserved
2 Celery ribs; coarsely
-chopped
1 md Coarsely chopped onion; (1
-cup)
1/2 c Dry white wine
5 c Vegetable stock or canned
-broth
1 md Celery root; (1 cup)
Peeled and coarsely chopped
1 md Potato; (1 cup)
Peeled and coarsely chopped
6 Cloves garlic; peeled
Bouquet garni*
Salt and freshly ground
-black pepper; to taste
Creamy Fennel And Celery Root Soup Preparation
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 <schuller@ix.netcom.com> on Mar 10, 1999. Recipe by: Vegetarian Times, December 1997, page 32 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 8
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