Fennel and Celery Soup
Description
A hearty first course. It's best to prepare the soup fresh and serve immediately, as a crust forms on the surface as it cools, and stirring will result in lumps. When serving, you can garnish the soup with croutons, breadcrumbs, or sprinkle with grated Parmesan. If you replace the chicken broth with water, you'll get an excellent Lenten soup. Serve the soup hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making fennel and celery soup. Peel and rinse the vegetables.
- 2
Step 2
Pour vegetable oil into a heavy-bottomed skillet. Grate the garlic on a medium grater, finely chop the onion, and add both to the skillet. Sauté the vegetables over medium heat for 5–6 minutes, stirring occasionally.
- 3
Step 3
Cut the celery into pieces and add to the pot.
- 4
Step 4
Trim the base of the fennel, cut it in half, and remove the tough core. Chop the fennel into small pieces and add to the pot with the vegetables. Sauté everything for 5 minutes, stirring occasionally.
- 5
Step 5
Cut the potatoes into medium julienne strips and place them in a pot.
- 6
Step 6
Pour the chicken broth into a saucepan and simmer over medium heat for 20–25 minutes, until the vegetables are cooked.
- 7
Step 7
Blend the soup with an immersion blender until smooth. Return to low heat and bring to a gentle simmer. Remove from heat, ladle into bowls, add chopped herbs, drizzle lightly with olive oil, and serve.
- 8
Step 8
Pour onto plates and serve.