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 did not recall ever seeing it in the store. But this is beyond delicious and relatively easy to make. It only has two 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, occasionally stirring, 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 it’s 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.