2021 Week 23 Newsletter
Recipe Adapted From Feasting At Home
A creamy, decadent tasting soup that incorporates 3 delicious cool-weather veggies! The parsley oil garnish is optional but if you have some celery leftover from last week, give it a try (or sub in cilantro!)
1 large fennel bulb, cored and diced ( about 1 ½ cups)
½ onion-diced ( 1 cup)
1–2 Tablespoons olive oil
1 grapefruit-sized celeriac- peeled and diced ( about 2 cups)
1-2 kohlrabi- peeled and diced
8 Cups Chicken or Veggie stock
¼ teaspoon white pepper
salt to taste
¼ cup creme fraise or sour cream for garnish ( optional)
Parsley oil -for garnish- ( optional)
1 Cup packed Italian parsley ( stems ok)
½ Cup olive oil
½ clove garlic
¼ teaspoon kosher salt
2 teaspoon lemon juice
In a large heavy bottom pot, saute diced onion in 1-2 Tablespoons olive oil, over medium high heat until tender, about 5 minutes. Add fennel. Turn heat to medium-low and saute until fennel begins to caramelize, stirring occasionally about 12 minutes. Add celeriac, kohlrabi, pepper and 8 cups chicken stock.
Turn heat to high, bring to a simmer, lower heat, cover, and continue simmering until celeriac and kohlrabi are very tender, about 15-20 minutes.
Using a blender, blend until smooth -in batches, only filling blender 1/2 full. (Remember when blending any hot liquid, cover the blender lid firmly with a kitchen town, and only fill blender 1/2 full, and start on the lowest speed, to prevent a blender explosion.)
Return to the pot. Warm before serving and adjust salt.
Garnish with a swirl of creme fraise or sour cream (optional) and a little drizzle of parsley oil.
Parsley Oil
Pulse all ingredients in a blender or food processor until combined.