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.
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 necessary with hot stock. Season to taste with salt, pepper, and nutmeg.
Chopped toasted hazelnuts
Lightly whipped cream flavored with grated orange zest
Grilled or toasted croutons and freshly grated Parmesan cheese
© 1998 Joyce Goldstein. All rights reserved.