Cauliflower, Fennel & Celery Root Soup
I’m not quite sure why this recipe called to me to give it a try; but I love fennel and it is an Ina Garten recipe (from Make It Ahead), and the Barefoot Contessa rarely fails me. To begin with, I had to Google an image of celery root as I didn’t know what it was and do not recall ever seeing it in the store. But this is beyond delicious and fairly easy to make. It only has 2 tablespoons cream so it is also low calorie, can be made ahead and refrigerate for up to a week or freeze for up to 3 months. Yummy!
¼ c. good olive oil
2 c. yellow onions, chopped (2 medium onions)
2 c. celery root, peeled and diced (1 large or 2 medium)
2 c. fennel, cored, stalks removed and diced (2 medium bulbs)
2 lb. cauliflower, cored and cut into florets (1 medium)
2 c. good chicken stock
2 t. kosher salt
2 T. heavy cream
Chopped fresh chives for serving
Heat olive oil in a heavy-bottomed pot or Dutch oven. Add onions and sauté over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender but not browned. Stir in celery root and fennel and sauté for 5 minutes, stirring occasionally. Add cauliflower, chicken stock and salt. Bring to a boil, lower heat, cover and simmer for 25 to 30 minutes, until vegetables are very tender. Add 3 cups water, bring to a boil, lower heat, and simmer, uncovered, for 20 minutes. Remove from heat.
Working in batches in either a blender or with an immersion blender, puree soup until very smooth. Pour blended soup into a large saucepan, add cream and salt to taste. Reheat soup over medium-low heat. Ladle into soup bowls, sprinkle with chives (Ina garnishes her soup with homemade croutons and a drizzle of olive oil). Serve hot. Serves 5 to 6.