Fennel and Celery Root Purée

Fennel and Celery Root Purée

Serves 2-4

Ingredients

4 tbsp olive oil
1 large fennel bulb, diced
1 medium red onion, diced
2 garlic cloves, minced
1/3 cup white wine
2 medium celery roots, peeled and diced
1 medium Yukon Gold potato, peeled and diced
2 quarts low-sodium vegetable stock
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp freshly grated lemon zest
pinch ground cayenne pepper, optional
Fresh dill and/or celery leaves, for garnish

Method

In a large soup pot, heat the olive oil over medium-high heat. Sauté fennel and onion with 1 teaspoon of salt until soft and translucent, about 10 minutes. Add the garlic and cook for another 1-2 minutes, taking care not to burn the garlic. Deglaze with white wine and allow the wine to reduce by half.

Add the celery root, potatoes, and vegetable stock and bring to a boil. Reduce heat to low and let simmer, partially covered, until the potatoes and celery root are tender and cooked through.Remove from heat.

Transfer soup to a blender using a large slotted spoon. It is always best to leave a few ladles of vegetable stock in the pot - you can always add more liquid to the blender, but can never take it away!
Once the soup begins to blend, adjust the amount of stock to reach the desired thickness. Add in the remaining salt, pepper, and lemon zest. Taste for seasoning.

Optional: Stir in 1/2 cup half & half or cream for added richness.

Garnish each bowl of soup with fresh dill and/or celery leaves. Serve with good, crusty bread and enjoy!