February 23, 2011

Creamy Potato, Fennel, Celery root Soup!

warm, easy and nutritious....shall I say more? 

What you need:

2 1/2 C. Cubed peeled yukon gold potatoes 
1 C. Celery root peeled/cubed
1 Bulb Fennel diced and divided
1 Leek (white part) chopped
1 shallot 
2 cloves garlic
1 T. butter 
6 C. hot broth (veggie or chicken)
1/2 C. white wine (optional)
1/2 C. Soy/Almond milk
1 tsp Cumin
pinch of red pepper flakes
fresh parsley and sage

Step 1: Heat 1 T. EVOO in a heavy bottom pot, add in leek and sweat about 6 min. Then add butter, finely chopped shallots, garlic and 1/2 chopped fennel bulb, cook for a few more min. until browning starts to happen throw in S&P at this time.

Step 2: Add in celery root and 2 C. potatoes, gently sauté for a few min.

Step 3: Raise heat and de-glaze pan with white wine, a little at a time until absorbed. You will start to notice the starches being released and becoming almost sticky.

Step 4: Add in 4 cups of broth and bring to a boil, reduce to simmer and cover for 30min.

Step 4.5: While you are simmering get out a saute pan and add 1 T. EVOO and remaining potatoes and chopped fennel, allow to saute till lightly caramelized.

Step 5: Once veggies are tender blend quickly (this meaning don't over blend unless you want glue)

Step 6: Bring puree back to stove and a gentle heat, add in milk and the gradually add remaining broth until it gets to a consistency you like, dump in sauteed potatoes and fennel, add cumin, red pepper flakes, fresh herbs and S&P to taste, cook on med. heat till potatoes are completely soft.

Step 7: put in bowl and garnish with fresh herbs and creme fraiche or croutons if desired.



  1. Ooooh, that looks REALLY good. I love potato-leek soup and this looks similar, but with a sophisticated twist! *print*
    p.s. I like your blog :-)

  2. YUM! this looks SO comforting and it's totally gonna rain this weekend... could be perf!