Roasted Celery and Fennel Soup
This cozy roasted celery and fennel soup blends caramelized vegetables with creamy broth and lemon juice for a vibrant, balanced flavor.
Equipment
- 1 Immersion blender
Ingredients
Main Ingredients
- 8 Celery stalks large, cut into 2 inch pieces
- ½ bulb Fresh fennel cut into 2 inch chunks
- 4 cloves Garlic large, whole, unpeeled
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- ½ teaspoon White pepper
- 3 Redskin potatoes medium, peeled and cut into 1 ½ inch dice
- 6 cups Chicken broth
- ½ cup Fat free half and half
- 2 teaspoons Fresh lemon juice
Instructions
Instructions
- Preheat the oven to 400°F.
- Place celery, fennel, and garlic on a baking sheet. Drizzle with olive oil, season with salt and white pepper, and toss to coat.
- Roast vegetables for 25 minutes until tender and caramelized.
- Meanwhile, in a large pot, combine diced potatoes and chicken broth. Bring to a boil.
- Reduce heat and simmer until potatoes are soft, about 10-15 minutes.
- Squeeze garlic from skins into pot. Add roasted celery and fennel. Simmer together for 5-10 minutes.
- Use an immersion blender to purée soup until smooth, or blend in batches.
- Stir in half and half and lemon juice. Season with salt and pepper to taste.
- Heat gently if needed and serve hot, optionally garnished with celery leaves or fennel fronds and a drizzle of olive oil.
Notes
Garnish with celery leaves, fennel fronds, or a drizzle of extra virgin olive oil. Swap chicken broth for veggie broth for a vegetarian version.