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Cucina Casa M - Easy, Elegant Entertaining
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celery root and fennel soup in a serving bowl

Celery Root & Fennel Soup

A beautiful purée of celery root and fennel, two perfect winter root vegetables, that are cooked with leeks, garlic, stock and a little bit of milk, and then puréed into a beautiful soup that is creamy in taste but light on the calories. Top with a drizzle of pistachio oil and chopped pistachios that give it that elegant restaurant appeal.
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr

Ingredients
  

  • 2 Leeks
  • 2 Large Celery Roots
  • 4 Medium Heads of Fennel
  • 2 T Olive Oil
  • 3 cloves Garlic
  • 7 cups Chicken or Vegetable Stock
  • 2 cups Milk
  • Salt & Pepper
  • ½ cup Chopped Pistachios
  • 5 T Olive or Pistachio Oil

Instructions
 

  • Using only the white and light green part, cut the leeks in half. Place under running water to rinse off any grit/dirt. Then, chop into medium dices. Set aside.
  • Peel and cut the celery root into medium dices. Set aside.
    peeling and dicing the celery root
  • Cut the fennel bulb in half. Remove the core and cut into medium dices. Discard or reserve the fronds for another use.
    cutting the fennel
  • In a large soup pot over medium heat, add the olive oil. When hot, add the leeks and sauté until slightly soft, about 4 minutes. Add the garlic and cook another 2 minutes.
    sauteing the leeks and garlic
  • Add the chopped celery root and fennel.
    adding the chopped celery root and fennel to the pot
  • Add 6 cups of the stock and all the milk. Cook until vegetables are soft and tender, about 25-30 minutes. Remove from heat. Let cool slightly.
    adding milk to the soup pot
  • In a food processor or blender, and working in batches, puree the vegetables and liquid until a very smooth consistency.
    soup being pureed in a blender
  • Return the soup to the pot. If soup is too thick, add the remaining cup of stock. Season with salt & pepper.
    seasoning the soup with salt and pepper
  • Reheat the soup before serving.
  • Ladle into soup bowls, drizzles a little olive or pistachio oil on top of soup. Sprinkle a little chopped pistachios on top and serve immediately.
    sprinkling chopped pistachios on top of the soup

Notes

TIPS & TRICKS
– While they are from the same plant family, apium graveolens, celery root or celeriac is not interchangeable with celery stalks. Celery root has a strong celery flavor with hints of parsley and a nutty twist. Their appearance is kinda ugly, all gnarled and brown. But the inside has the texture of a potato. They are a great addition to soups and stews.
– Purchase celery roots that are a little on the heavy side. If available, the size of a grapefruit, or 3 smaller ones.
– Soup can be made 2 days ahead.