Best Celery Fennel Soup Recipes

CHILLED CELERY, WATERCRESS AND FENNEL SOUP

Chilled Celery, Watercress and Fennel Soup image

Categories Soup/Stew Herb Vegetable Celery Fennel Summer Chill Watercress Bon Appétit

Yield Makes about 8 cups

Number Of Ingredients 10

Ingredients

1/4 cup (1/2 stick) butter
8 stalks celery, sliced (about 4 cups)
1 onion, chopped
1 cup chopped fresh fennel bulb
2 garlic cloves, sliced
1/2 teaspoon chopped peeled fresh ginger
3 3/4 cups canned low-salt chicken broth
1/4 cup dry white wine
1 large bunch watercress, trimmed (about 4 cups)
Plain yogurt (optional)

Steps:

Melt butter in large pot over medium heat. Add celery, onion, fennel, garlic and ginger. Cover pot. Cook until vegetables are almost tender, stirring occasionally, about 20 minutes. Add broth and wine. Bring to boil. Cover and simmer until vegetables are tender, about 10 minutes. Remove from heat and mix in watercress. Let stand 5 minutes. Working in batches, puree soup in blender until smooth. Transfer to large bowl. Season to taste with salt and pepper. Cover and refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
Ladle soup into bowls. Top with dollop of yogurt, if desired.

CELERY FENNEL SOUP

Celery Fennel Soup image

Make and share this Celery Fennel Soup recipe from Food.com.

Provided by Parsley

Categories Clear Soup

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 large baking potato, peeled and cubed
4 cups vegetable broth (or chicken broth)
1/2 cup white wine
1 head celery, chopped (include the leaves)
1 fennel bulb, trimmed, and very thinly sliced (reserve 2 tablespoons of feathery top)
1 small onion, chopped
3 tablespoons olive oil
1/4 teaspoon pepper
salt, as needed, to taste

Steps:

In large covered saucepan simmer potatoes in chicken broth and wine until tender, about 15 to 20 minutes.
Meanwhile, in large skillet over medium heat, sauté celery, fennel slices, and onion in olive oil until tender, about 15 minutes.
Mash potatoes right in the broth mixture in the saucepan with a masher.
Stir in celery-fennel mixture. Heat through. Season with pepper and salt.
Chop reserved fennel tops and use to garnish each serving.

Nutrition Facts : Calories 127.2, Fat 7, SaturatedFat 1, Sodium 86.9, Carbohydrate 11.9, Fiber 3.2, Sugar 2.4, Protein 1.6

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