Cream of Celeriac and Fennel Soup

Ingredients

• Chives

  Raw

  8 tbsp chopped or 24g

• Olive oil

  Salad or cooking

  6 tbsp or 81g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Celeriac

  Raw

  4 cup or 624g

• Fennel

  Bulb, raw

  2 bulb or 468g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat 3 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat.
2. Add the chopped onion and sauté until clear and soft, about 5-7 minutes. Add minced garlic, reduce heat slightly, and sauté for another 1-2 minutes.
3. Add cubed celeriac and chopped fennel, cooking for 5-8 minutes until vegetables soften and fennel becomes slightly clear. Pour in vegetable broth and salt, bringing the mixture to a boil. Lower to a simmer and cook for 15-20 minutes until vegetables are very tender.
4. Transfer the soup to a blender in batches to puree, or use an immersion blender. Return to the pot to keep warm.
5. Place the chives and remaining olive oil into a food processor or blender, and blend until the mixture is even, but still has some texture. Swirl the oil into the soup.
6. Serve the soup with the chive oil swirled on top.

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