Imagine a velvety smooth soup that transforms humble root vegetables into a luxurious culinary experience. This French-inspired creamy celeriac fennel soup is not just a recipe—it's a journey of unexpected flavors that will tantalize your taste buds and transport you to a cozy kitchen in the French countryside. With its rich, silky texture and delicate balance of earthy and subtle anise notes, this soup promises to be your new cold-weather comfort food obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 celeriac, peeled and diced
- 1 fennel bulb, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Prepare your ingredients by thoroughly washing the fennel and peeling the celeriac. Dice the celeriac into uniform 1-inch cubes, chop the fennel bulb, and finely chop the onion. Mince the garlic cloves.
- Heat a large heavy-bottomed pot over medium heat. Add a small amount of olive oil and sauté the chopped onions 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.
- Introduce the diced celeriac and chopped fennel to the pot. Stir to combine with the onions and garlic, allowing the vegetables to slightly caramelize for 5 minutes.
- Pour the vegetable broth into the pot, ensuring all vegetables are covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes until the celeriac becomes tender and easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until completely smooth and creamy. Alternatively, carefully transfer the soup to a standard blender in batches.
- Stir in the heavy cream, creating a luxurious and silky texture. Season with salt and freshly ground black pepper to taste.
- Ladle the soup into warm bowls and garnish with fresh chopped dill. Serve immediately while hot.
Tips
- Choose Fresh Ingredients: Select a firm, heavy celeriac without soft spots and a crisp fennel bulb with bright green fronds for the best flavor profile.
- Uniform Chopping: Cut vegetables into similar-sized pieces to ensure even cooking and a smooth blending process.
- Caramelization is Key: Take your time sautéing onions and vegetables to develop deeper, more complex flavors before adding broth.
- Blending Technique: If using a standard blender, work in small batches and remove the center lid cap, covering with a towel to allow steam to escape and prevent pressure buildup.
- Cream Temperature: Add cream off the heat to prevent curdling and maintain a silky smooth consistency.
- Garnish Wisely: Fresh dill adds a bright, herbal note—chop it just before serving to preserve its delicate flavor and aroma.
- Make Ahead Friendly: This soup can be prepared in advance and reheated gently, with flavors often improving after a day of resting.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 14g
Cholesterol: 75mg
