Recipes

Add a recipe
Fennel and celeriac soup with orange zest.
Fennel and celeriac soup with orange zest.
added by River Cottage Veg Every Day!

This velvety, gently aniseedy soup is given warmth and definition with a touch of orange zest. The rich-but-sharp crème fraîche added at the end balances it all out nicely.

Rate this recipe:
Prep time
  • 5 minutes
Cook Time
  • 30 minutes
Servings
  • Serves 3
Ingredients
  • 40g Butter
  • 2tbs Rapeseed oil
  • 3 Shallots, sliced
  • 2 Small celeriac, peeled and roughly chopped
  • 4 Small fennel bulbs, trimmed and roughly chopped, keep the fronds for garnish
  • 1 Orange zested
  • Creme fraiche
  •  
, , , , , , , ,
Directions

Heat the butter and oil in a large pan, add the shallots and sweat gently for a few minutes.

Add the fennel and celeriac, stir well and cover with a lid and leave to sweat gently for 10 minutes.

Add the orange zest and seasoning along with the stock and simmer covered for 1 minutes.

Blitz until smooth.

Pour into serving bowls and serve with a dollop of creme fraiche , swirl gently and sprinkle with fennel fronds.

2 replies
Replied on

You don't mention the stock in your ingredient list! How much? what kind?

To leave a response to the post you will need to be a registered user. Sign-up here or Login here
Similar recipes
@rivercottage
Login or Sign-up

Login & Sign-up

Forgotten your password? Retrieve it here
Or connect via Facebook
Connect with Facebook
Join River Cottage
Close
Shopping basket: 0 items £0.00