Creamy Fennel and Celery Root Soup

[Guest guest]

Creamy Fennel and Celery Root Soup

Source: Dec 1997 issue of Vegetarian Times (p. 32) from an article called

" Festive and Made to Freeze " .

8 servings

 

1 T fennel seeds

1 T olive oil

2 med fennel bulbs, quartered, cored and coarsely chopped, feathery fronds

from 1 bulb reserved

2 celery ribs, coarsely chopped

1 med onion, coarsely chopped (1 cup)

1/2 c apple juice or water

5 c veg stock

1 med celery root, peeled and coarsely chopped

1 med potato, peeled and coarsely chopped

6 cloves garlic, peeled

 

Bouquet garni made w/5 flat-leaf parsley stems, 2 fresh thyme sprigs and 1

bay leaf, tied with string salt and pepper to taste.

 

In small skillet, toast fennel seeds over med-hi heat, tossing frequently,

until fragrant, about 1 min.

 

Let cool then transfer to spice grinder and finely grind. In large pot, heat

oil over med heat.

 

Add chopped fennel bulb, celery and onion, and cook, stirring often, until

veg are softened, about 7 minutes.

 

Add apple juice or water, increase heat to high and boil until almost all

liquid has eveporated, about 5 min.

 

Add stock, celery root, potato and garlic and bring to a gentle simmer over

med heat.

 

Add bouquet garni and ground fennel seeds, reduce heat to med-lo and simmer

until veg are very soft, about 45 min.

 

Discard bouquet garni.

 

Working in batches, puree soup in food processor or blender and return to

pot.

 

Season w/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 fronds in refrigerator.

 

Warm soup over low heat, stirring occasionally, until heated through.

 

Coarsely chop fronds.

 

Pour soup into tureen or warmed bowls; sprinkle with fronds and serve right

away.

 

Per 1-c serving: 86 cal; 3G protein; 3G total fat (0G sat fat); 13G carb; 0

chol; 780MG sod; 2G fiber.

 

<)))>< Christian Vegan Cooking

http://www.Christian-Vegan-Cooking