Imagine a soup so luxuriously smooth and packed with unexpected flavors that it turns an ordinary meal into an extraordinary dining experience. This Cream of Celeriac and Fennel Soup is not just a recipe; it's a gastronomic journey that will tantalize your taste buds and impress even the most discerning food lovers. With its velvety texture and sophisticated blend of earthy celeriac and delicate fennel, this French-inspired dish promises to elevate your home cooking from mundane to magnificent.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 celeriac, peeled and diced
- 1 bulb fennel, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup cream (or coconut milk for vegan option)
- Salt and pepper to taste
Instructions
- Prepare all ingredients by peeling and chopping the celeriac, fennel, onion, and mincing the garlic. Ensure the vegetables are cut into uniform, small pieces to ensure even cooking.
- In a large heavy-bottomed pot, heat a small amount of olive oil over medium heat. Add the chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Add the diced celeriac and chopped fennel to the pot. Stir to combine with the onions and garlic, allowing the vegetables to start sweating and releasing their natural moisture.
- Pour in the vegetable broth, ensuring all vegetables are covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes until the celeriac is completely tender and can be easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to purée the soup until smooth and creamy. Alternatively, carefully transfer the soup to a standard blender in batches.
- Return the puréed soup to low heat and stir in the cream (or coconut milk), whisking to incorporate fully and create a silky texture.
- Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
- Ladle the hot soup into serving bowls. Optional: garnish with a drizzle of cream, fresh fennel fronds, or a sprinkle of black pepper before serving.
Tips
- Uniform Chopping: Take your time cutting vegetables into similar-sized pieces to ensure even cooking and a consistently smooth texture.
- Flavor Layering: Sauté onions and garlic slowly to develop a rich, deep flavor base before adding other vegetables.
- Blending Technique: For the silkiest soup, use an immersion blender directly in the pot or carefully transfer to a standard blender in batches.
- Vegan-Friendly Option: Substitute dairy cream with coconut milk for a delicious plant-based version without compromising on creaminess.
- Garnish Creatively: Enhance presentation and flavor with fresh fennel fronds, a drizzle of cream, or a sprinkle of cracked black pepper.
- Temperature Matters: Serve immediately while hot to enjoy the soup at its most luxurious and flavorful moment.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
