Celery Fennel Soup Food

LEEK AND FENNEL SOUP

Steps:

• In a medium-sized heavy bottom pot over medium heat, heat 2 tablespoons of olive and add 3 thinly sliced, large leeks, 1 bulb of thinly sliced fennel, 2 thinly sliced celery stalks, 3 cloves of minced garlic, and 1 teaspoon of kosher salt. Sauté, for about 5-7 minutes until vegetables have softened.
• Stir in 1- 1¼ pounds of potatoes chopped into ½-inch pieces.
• Pour in 3 cups of vegetable broth and bring to a boil.
• Once boiling, reduce heat and simmer for about 30 minutes until potatoes are cooked.
• Allow soup to cool slightly before transferring to a food processor or blender to purée for a few minutes.
• Pour in ½ cup of heavy cream and stir to combine through. If too thick, add a little more vegetable broth. Season with salt to taste.
• In a small saucepan, cook 2 pieces of turkey bacon until crispy.
• Once cooked, chop bacon into ½-inch pieces and set aside for serving.
• Ladle soup into serving bowls and garnish with crispy bacon, a few fennel fronds and some freshly ground black pepper!

FENNEL AND CARROT SOUP

Steps:

• Melt butter in a heavy pot over medium heat. Add fennel, carrots, celery, leeks, thyme, and bay leaf. Season with salt and pepper. Reduce heat to medium-low. Cover and cook, stirring occasionally, until vegetables soften but do not brown, 30 to 45 minutes.
• Pour broth into the pot and bring to a boil. Reduce heat and simmer until all of the vegetables are cooked, about 10 minutes. Remove the thyme stems and bay leaf. Puree soup using an immersion blender.

TOMATO AND FENNEL SOUP

Steps:

• In a large pot, heat the oil over medium heat. Add the fennel and cook, stirring, until it starts to soften, about 5 minutes. Add the celery, onion, and garlic. Cook, stirring, 5 minutes longer to allow the flavors to blend together. Carefully add the Pernod. (Caution! It could flame up.) Add the dill, celery seeds, and pepper. Add the vegetable stock and tomatoes, and bring the mixture to a boil. Reduce the heat to a simmer and let simmer for 40 minutes.
• Remove the pot from the heat. Process the soup, in batches, in a blender or food processor fitted with the metal chopping blade until smooth. Add the butter, if desired, and stir until melted. Taste and check the seasoning, adding salt if needed.

CELERY FENNEL SOUP

Steps:

• In large covered saucepan simmer potatoes in chicken broth and wine until tender, about 15 to 20 minutes.
• Meanwhile, in large skillet over medium heat, sauté celery, fennel slices, and onion in olive oil until tender, about 15 minutes.
• Mash potatoes right in the broth mixture in the saucepan with a masher.
• Stir in celery-fennel mixture. Heat through. Season with pepper and salt.
• Chop reserved fennel tops and use to garnish each serving.

CHILLED CELERY, WATERCRESS AND FENNEL SOUP

Steps:

• Melt butter in large pot over medium heat. Add celery, onion, fennel, garlic and ginger. Cover pot. Cook until vegetables are almost tender, stirring occasionally, about 20 minutes. Add broth and wine. Bring to boil. Cover and simmer until vegetables are tender, about 10 minutes. Remove from heat and mix in watercress. Let stand 5 minutes. Working in batches, puree soup in blender until smooth. Transfer to large bowl. Season to taste with salt and pepper. Cover and refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
• Ladle soup into bowls. Top with dollop of yogurt, if desired.