Creamy Celery And Fennel Soup
106
- Prep Time15 min
- Total Time15 min
- Makes4 Servings
(Photo: John Cullen)
Top this gorgeously creamy soup with a dollop of sour cream for added richness.
Ingredients
4 stalks celery, sliced, about 2 cups
2 cups sliced fennel, about 1/2 a bulb
2 cups chicken broth
1/3 cup long-grain rice
1/2 tsp dried tarragon
1/2 tsp salt
1/2 cup milk
1 tbsp lemon juice
Instructions
Combine celery, fennel, broth, 2 cups water, rice, tarragon and salt in a large saucepan. Set over medium-high and bring to a boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, until celery is tender, about 25 min.
Ladle soup into a food processor. Whirl until smooth. Return soup to saucepan and set over medium. Stir in milk and lemon juice and continue cooking until heated through, 3 min. Garnish with sour cream, dill and olive oil. Soup will keep well in refrigerator up to 2 days, or in freezer, in a covered container, up to a month.
Nutrition (per serving)
Calories 104, Protein 5g, Carbohydrates 20g, Fat 2g, Fibre 3g, Sodium 837mg.
Kitchen Tip:
Reheat soup from frozen in the microwave on medium about 5 to 8 min, or in a pot over medium for 15 min.
Get more of our best soup recipes.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.