Name: Zuppa di Sedano Rape e Finocchio (Celery Root and Fennel Soup)
Yield: Serves 6 to 8
Cuisine: France
Ingredients: 1 large or 2 medium onions, diced; 2 large bulbs celery root, peeled and cut into 1-inch cubes, covered with water acidulated with lemon juice; 2 small bulbs fennel, trimmed and sliced; Salt and freshly ground pepper; 5 to 6 cups Chicken Stock; 1 large russet potato, peeled and cubed; Pinch (or to taste) freshly grated nutmeg; 4 tablespoons unsalted butter

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This is sort of a double celery soup. If you eliminate the fennel, it is a French-inspired soup. The fennel adds the slight hint of anise that takes this soup to Italy.

Ingredients

4 tablespoons unsalted butter
1 large or 2 medium onions, diced

Method

Melt the butter in a medium saucepan over medium heat. Add the onion and cook until translucent. Drain the celery root and add it and the potato to the onions. Pour in enough chicken stock to cover. Heat to boiling, then reduce the heat and simmer until the celery root is very tender. Add the fennel and simmer 5 minutes more.

Puree the soup in a blender or processor and thin if necessar