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Creamy Celery And Fennel Soup

106

  • Prep Time15 min
  • Total Time15 min
  • Makes4 Servings
*PLUS Cooking time: 25 minutes
By Chatelaine
Creamy Celery And Fennel Soup

(Photo: John Cullen)

Chatelaine Triple Tested

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.

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