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.
Creamy celery and fennel soup
90
PREP TIME
15 min
Makes
4 Servings
* PLUS Cooking time: 25 minutes
Photo, John Cullen.
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
- 5 g,
- Carbohydrates
- 20 g,
- Fat
- 2 g,
- Fibre
- 3 g,
- Sodium
- 837 mg.
FILED UNDER: Soups stovetop Superfood recipes vegetables
