The aniselike flavor of fennel makes it a perfect partner for potatoes and celery root in this creamy soup. It is equally at home served to guests for a special occasion or to family for a casual weeknight meal. 

See Also

Rich Mushroom Bisque

Lentil Soup with Escarole

Curried Butternut Squash Soup

Ingredients

• 2 medium bulbs fennel
• 1 tablespoon olive oil
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 1/2 cup dry white wine
• 5 cups vegetable or chicken broth
• 1 medium celery root, peeled and coarsely chopped
• 1 medium potato, peeled and coarsely chopped
• 4 cloves garlic, peeled
• Bouquet garni made with 5 stems flat-leaf parsley, 2 sprigs fresh thyme, and 1 bay leaf, tied with string
• Salt and freshly ground pepper

• Yield: Serves 6

Preparation

1. Trim off the fennel stalks, reserving the fronds. Trim the bottoms of the bulbs and tough outer layers. Coarsely chop the bulbs.

2. In a large pot, heat the oil over medium heat. Add the chopped fennel bulb, celery, and onion and cook, stirring often, until the vegetables are softened, about 7 minutes. Add the wine, increase the heat to high, and boil until almost all of the liquid has evaporated, about 5 minutes.

3. Add the stock, celery root, potato, and garlic and bring to a gentle simmer over medium heat. Add the bouquet garni, reduce the heat to medium-low, and simmer until the vegetables are very soft, about 45 minutes. Discard the bouquet garni.

4. Puree the soup using an immersion blender or food processor until almost smooth but still a little chunky. Season to taste with salt and pepper.

5. Coarsely chop the reserved fennel fronds. Ladle the soup into warmed shallow bowls, sprinkle with the chopped fronds, and serve hot.

 

About Fennel

• Versatile and well loved by the Italians, fennel is prized for its crisp, juicy texture and almost sweet flavor, reminiscent of licorice. Every part of the vegetable can be used in cooking. Its feathery greens, which resemble sprigs of fresh dill, are frequently used as fresh herbs, and the tender white bulb is served both raw and cooked in a variety of ways. (Fennel seed, used as a spice, comes from another variety of fennel.) It’s high in vitamin A and is an excellent source of potassium and calcium.

Rinse fennel under cold running water and pat it dry. Peel off any outer stalks that are discolored, bruised, or dry. Cut the stalks off flat across the top of the bulbous part, then cut that part in half to rinse. Trim the root end and then slice the bulb according to your recipe. The feathery fronds at the top can be chopped fine for garnishes and flavorings.

 • Select fennel bulbs with firm white bases and fresh-looking fronds. Avoid fennel that feels spongy or looks shriveled. Press gently at the root end of the bulb; it should not feel soft.

• For storing, remove the fronds, which dry out quickly. The bulb can be covered loosely with plastic wrap and refrigerated for up to 4 days.