VT - Creamy Fennel and Celery Root Soup

[Guest guest]

* Exported from MasterCook *

 

Creamy Fennel and Celery Root Soup

 

Recipe By :Vegetarian Times, October 1999

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

--Bouquet garni--

5 stems flat-leaf parsley

2 springs thyme

1 bay leaf

---Soup---

1 tablespoon fennel seeds

1 tablespoon olive oil

2 medium bulbs fennel, quartered, cored and

coarsely chopped -- (4 cups)

--feathery fronds from 1 bulb chopped and

reserved for garnish

2 stalks celery -- coarsely chopped

1 medium onion -- coarsely chopped

1/2 cup dry white wine

5 cups vegetable broth

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

1 medium all-purpose potato -- peeled & coarsely chopped (1 cup)

6 medium garlic cloves

 

Make bouquet garni: Tie together herbs with kitchen string. Set aside.

 

In small skillet, toast fennel seeds over medium-high heat, stirring, until

fragrant, about 1 minute. Remove from heat; let cool. Transfer to spice

grinder and grind, or crush in mortar with pestle. Set aside.

 

In large pot, heat oil over medium heat. Add chopped fennel bulbs, celery and

onion and cook, stirring often, until softened, about 7 minutes. Add wine,

increase heat to high and boil until almost all liquid has evaporated, about 5

minutes.

 

Reduce hat to medium. Stir in broth, celery root, potato and garlic and bring

to a simmer. Add bouquet garni and reserved fennel seeds, reduce heat to

medium-.low and simmer until vegetables are very tender, about 45 minutes.

Discard bouquet garni.

 

Transfer mixture to food processor or blender in batches and process until

smooth. Return soup to pot; season with salt and freshly ground pepper to taste

and warm through. Ladle soup into bowl; sprinkle with reserved fennel fronds

and serve.

 

Per serving: 169 cal; 4g prot; 3g total fat; 16g carb; 0 chol; 227mg sod; 6g

fiber

 

Source:

" Recipe by food editor Kathy Farrell-Kingsley "

S(Formatted by):

" Karen on 1/11/03 "

 

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

 

Per Serving (excluding unknown items): 209 Calories; 6g Fat (25.9% calories from

fat); 6g Protein; 31g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 1389mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : In this smooth and delicious soup, fennel is featured three ways; as

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

Nutr. Assoc. : 0 0 0 0 3268 0 0 0 0 0 0 0 0 0 0 0