Carmelized Fennel, Celeric, and Sunchoke Soup

I got some celeriac in my CSA bag this week, which I have never cooked with before! It is the root of a celery plant and smells and tastes a lot like celery- but in root vegetable form. I also had some sunchokes (Jerusalem artichokes) as well as some turnips, fennel, and kale, so I decided to make a soup. It was absolutely freezing today, so it was the perfect thing to make. I sort of winged it, but it came out pretty good! My immersion blender is magic when it comes to making soups, I just love it. A great holiday gift if you have a cook in your life!

2 tablespoons olive oil
1 fennel bulb, top cut off and white sliced
1 celeriac, peeled and chopped
3 small turnips, peeled and chopped
2 medium sunchokes, peeled and chopped
1 garlic clove, minced
1 small shallot, chopped
4 cups chicken stock
1 cup water
3 celery stalks, chopped
Big handful of kale, chopped
1 can cannellini beans, rinsed
1/2 teaspoon white pepper
1/2 teaspoon salt
Additional salt and black pepper, to taste

In a large pot, add the olive oil and saute the fennel until slightly browned, about 7-10 minutes. Add the shallot and garlic and cook for another minute or so. Next, add the chopped turnips, celeriac, and sunchokes. Cook for another 7-10 minutes until softened. Pour in the chicken stock and water, cooking the vegetables until fork tender. Add the white pepper and salt. Turn off the heat and with an immersion blender (or a real blender in batches) puree the soup. Toss in the celery, kale, and cannellini beans. Turn the heat back on and cook the soup for another 10-15 minutes, until the kale is wilted. Add additional salt and black pepper to taste. Enjoy!

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