Celery Root Fennel Soup

Spring has come early to Northern California—the daffodils are blooming, the trees are beginning to leaf out, and the temp is creeping close to 80. But it’s still officially winter, so would you indulge me by letting me present you with one more winter root vegetable soup?

It’s a smooth and creamy celery root soup, with fennel, garlic, onions, and potatoes. Celery root, like its close relation celery, is one of those under-appreciated vegetables.

I’m guessing it lacks for mass popularity because it can be a bit difficult to peel. It’s nobby all over and you can’t easily skin it with the vegetable peeler.

Like butternut squash, it requires a steady hand and a sharp solid knife to master. But once peeled, celery root can be cooked and mashed, shredded into a slaw, or simmered into a delicious soup like this one.

Celery Root Fennel Soup Recipe

The one challenge of this recipe is peeling the celery roots, which with their nobbiness can be difficult. Use a sharp chef's knife to cut off the ends of the root. Then stand the root upright on a cutting board and use downward slices to cut the remaining peel off the the root. (The Kitchn has a great explanation here: http://www.thekitchn.com/how-to-peel-celery-root-74548). Then cut the roots in half, place the halves cut side down on the cutting board, and thinly slice them.

Ingredients

• 2 Tbsp butter
• 2 cups thinly sliced onions (sliced across the grain)
• 4 cloves garlic, sliced
• 2 medium fennel bulbs, thinly sliced
• 2 medium celery roots (about 1 1/2 pounds), peeled and thinly sliced (See TheKitchn's guide to peeling celery root)
• 1 medium russet potato, peeled and thinly sliced
• 2 bay leaves
• 7 cups chicken stock
• 2 1/2 teaspoons kosher salt (less or more to taste)
• 1/4 teaspoon black pepper
• 1/4 cup whipping cream
• Fennel fronds for garnish

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