Here’s a soup you don’t see too often. I sure don’t see recipes like it very much at all. This one’s got a lot of ingredients in it that I wouldn’t have thought went well together and it even includes something I’ve never tasted in my life. That would be celery root. I’ve seen this vegetable in the grocery store over the years, but I’ve never gone ahead and purchased it. It was never called for. Well, this splendid soup recipe fixed that. It needed to buy one ball of celery root to make things just fine and that it did.
This is a safe recipe to prepare, meaning you really can’t mess it up. The quantities of each ingredient are forgiving and it’s going to look like the photos I share in this post, no matter what you do. The flavors speak for themselves. If you’ve never tried celery root, let me tell you that it’s like cutting up a potato and it smells like celery. The soup also includes onion, a fennel bulb, garlic, thyme, red potatoes, an apple and much more. Close your eyes and think about the above ingredients all mixed together. Especially the celery root and the fennel. Throw some apple in there and you have yourself quite the distinctive autumn soup. Make a batch on a cold day and enjoy it on the couch. It’s perfect for that.
2 Tablespoons Butter (or Olive Oil)
1 Large Sweet Onion, Chopped
1 Fennel Bulb + Stalks, Diced
Ground Black Pepper
6 Teaspoons Garlic, Minced
1 Teaspoon Dried Thyme
2 Tablespoons White Flour (or Coconut Flour)
1/2 Cup Dry White Wine
4 Cups Vegetable Broth
1 1/2 Cups Water
1 Celery Root, Trimmed and Diced
12 Ounces Red Potatoes, Diced
1 Apple, Diced
2 Tablespoons Orange Juice
1/4 Cup Heavy Cream (or Coconut Milk)
I’d like to thank America’s Test Kitchen for this recipe. I haven’t used their resource called The Complete Vegetarian Cookbook in some time and I miss it tremendously.
Soften the Onion & Fennel
Warm a large pot or Dutch oven over medium heat and add in the butter. Also add the onion and the fennel, stir and let soften for about ten minutes.
Add the Garlic, Flour & Wine
Next, add in 1 1/2 teaspoons salt, the garlic and the thyme and cook for another two minutes. Stir things a few times as well. Finally, add in the flour, stir and then add in the wine as well. Mix everything together and cook for one minute.
Add the Broth, Celery Root & Potatoes
When all that is done, add in the broth, water, celery root, potatoes, apple and orange juice. Increase the heat to high to get a good boil going and then cover the pot and reduce the heat to low. Let everything simmer for 40 minutes.
Add Cream & Puree
Turn off the heat. The soup is almost ready and everything in the pot should be nice and tender. Add the cream and then place two cups of the soup in a blender. Blend that and return it to the pot. Season with salt and pepper and you’re finished.
Plate & Serve
Divide the soup between bowls. You may add some fresh thyme if you want and then serve. Enjoy!
The Final Fennel, Potato & Celery Root Chowder
I told you this one was easy. I love the kinds of soups that only require prepping and tossing a bunch of ingredients into a pot and letting them cook. This is a great soup though and I really hope you give it a try. The taste is phenomenal. If you do, please let me know your thoughts in the comment section down below. Thanks for reading!
Tania | My Kitchen Stories says
Jay this looks absolutely delicious. Three heavenly flavours together.
Jay Gaulard says
You rock Tania! Thank you. It was really good.