Zuppa di Sedano Rape e Finocchio

Celery Root and Fennel Soup

Preparation info

  • Difficulty


  • Serves

    6 to 8

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.


  • 4 tablespoons unsalted butter
  • 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
  • 1 large russet potato, peeled and cubed
  • 5 to 6 cups Chicken Stock
  • 2 small bulbs fennel, trimmed and sliced
  • Salt and freshly ground pepper
  • Pinch (or to taste) freshly grated nutmeg


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