Rooting for root vegetables continues: celery root and fennel soup with bacon

February 22, 9:14 AMDC Farmers Market ExaminerTiffany McGettigan

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Despite its ugly appearance, celery root makes a delicious soup

I hate to admit it. Celery root soup doesn’t necessarily sound like the tastiest dish around. Certainly, my husband was not thrilled when I announced this as the first course of our dinner.

However, upon eating it, he pronounced that it was actually quite good. Good enough for the man to finish his entire bowl happily.

You see, the mild celeriac flavors, and the slight licorice of fennel all blended into a smooth and creamy puree do actually hold their own in the soup world. Of course, if you decide to garnish it with some crispy bacon (or prosciutto, in my case) and freshly chopped celery leaves, the experience will be all the better.

Celery root, fennel, potato soup with bacon
Serves 4

• 2 TB butter
• 1 TB olive oil
• 1 large leek (white and pale green parts only), washed and thinly sliced
• ½ yellow onion, diced
• 1 large Russet potato, diced into ½” cubes
• 1 medium celery root, peeled and diced into ½” cubes
• ½ large fennel bulb, diced into ½” cubes
• 2 fresh thyme sprigs
• 1 bay leaf
• 4-5 cups of low-sodium chicken broth
• ½ cup heavy cream
• salt and pepper, to taste
• (optional) bacon or prosciutto, cut into small pieces and fried
• (optional) leaves from 2 celery stalks, finely chopped

Heat a stockpot over medium heat. Add olive oil and allow to heat through. Add butter.

Toss the leek and onion into the pot and allow to sauté for about ten minutes. Stir in the potatoes, celery root, fennel, thyme, and bay leaf. Cover with chicken broth and bring to a boil. Reduce the heat, cover, and simmer until all vegetables are cooked through- about 45-50 minutes. Cool slightly.

Remove the bay leaf. Puree the soup in a blender, and then return to the pot. Stir in cream. Add salt and pepper to taste.

If desired, garnish with bacon, celery leaves, and a drizzle of olive oil.

*Note: This soup can be made one day ahead. Be sure to cover and keep chilled before reheating it to serve.

This is the third recipe in the series "Rooting for root (and winter) vegetables." Stay tuned for the concluding recipe: a delicious root vegetable gratin. 

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