vegan: creamy fennel and celery root soup

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Creamy Fennel and Celery Root Soup

 

Recipe By :Karen A. Levin

Serving Size : 8 Preparation Time :0:00

Categories : Freezing Soups

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon fennel seeds

1 tablespoon olive oil

2 medium fennel bulbs

2 celery ribs -- coarsely chopped

1 medium onion -- (1-cup coarsely chopped)

1/2 cup dry white wine

5 cups vegetable stock or canned broth

1 medium celery root; peeled -- (1-cup coarsely chopped)

1 medium potato; peeled -- (1-cup coarsely chopped)

6 cloves garlic -- peeled

BOUQUET GARNI:

5 fresh flat-leaf parsley stems

2 fresh thyme sprigs

1 bay leaf -- tied with string

FINISHING:

salt and freshly ground black pepper -- to taste

 

Prepare the fennel bulbs: Trim, reserve feathery fronds from 1 bulb; Quarter the

bulbs, core and coarsely chop.

 

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: 86 CAL.; 3 G PROT.; 3G TOTAL FAT (0 SAT. FAT); 13G CARB.; 0

CHOL.; 780MG SOD.; 2G FIBER.

 

Source:

" Vegetarian Times 1997-12 "

S(McEditing):

" Hanneman (kitpath) on 02-Apr-2002 "

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NOTES : Fennel is featured three ways in this pureed soup--as sauteed fresh

bulbs, as toasted seeds and as a garnish of feathery fronds.

 

 

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