Fennel and Celery Root Soup

Fennel and Celery Root Soup



  • 1 large fennel bulb, cored and diced ( about 1 ½ cups)

    1 C white onion-diced

    1-2 Tablespoons olive oil

    2 grapefruit-sized celeriac- peeled and diced ( about 4-5 cups)

    8 Cups Chicken or Veggie stock

    ¼ teaspoon white pepper

    salt to taste

    ¼ cup creme fraise or sour cream for garnish ( optional)

    Parsley oil -for garnish- see recipe below ( optional)

Total Time
1 hr 15 min


In a large heavy bottom pot, saute diced onion in 1-2 Tablespoons olive oil, over medium high heat until tender, about 5 minutes. Add fennel. Turn heat to medium-low and saute until fennel begins to caramelize, stirring occasionally about 12 minutes. Add celeriac, pepper and 8 cups chicken stock. Turn heat to high, bring to a simmer, lower heat, cover, and continue simmering until celeriac is very tender, about 15-20 minutes.

Using a blender, blend until smooth -in batches, only filling blender 1/2 full. (Remember when blending any hot liquid, cover the blender lid firmly with a kitchen town, and only fill blender 1/2 full, and start on the lowest speed, to prevent a blender explosion.)

Return to the pot. Taste for salt. When serving, garnish with a swirl of creme fraise, (or sour cream) and a little parsley oil.

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Nutrition Facts

Amount Per Serving
Calories 180 Calories from Fat 110
% Daily Value *
Total Fat 12g 18%
Saturated Fat 5g 25%
Trans Fat
Cholesterol 20mg 7%
Sodium 780mg 33%
Potassium 710mg 20%
Total Carbohydrate 14g 5%
Dietary Fiber 6g 24%
Sugars 5g
Protein 3g
Vitamin A 20%
Vitamin C 25%
Calcium 10%
Iron 8%


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