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Fennel & Celery Root Soup

30 minutes prep
25 minutes active cooking
55 minutes total

Makes 2 - 4 servings

When I make soup, I have a couple of guidelines.

Cut the vegetables into small enough pieces they fit in a spoon. Cook them in olive oil for a while to develop more flavor before adding any liquid. And for me, that liquid is usually just water.

I use water mostly because I’m too lazy to make stock and most canned broth is terrible. I’ll admit that homemade stock or broth makes great soup easier, but despite what almost every recipe says, you don’t need it to make good soup. But since I discovered Aneto broths, made in Spain from actual ingredients like chicken and vegetables, I’ll sometimes use them.

~ Jim Dixon, founder Wellspent and Real Good Food

What you'll need

Ingredients

For the shopping list

1

Onion

1

Leek

1

Fennel Bulb

1

Celery Root

Herbsaint or a similar anise-flavored liquor (ouzo, pernod, etc; an optional step, but it adds a nice flavor)

From our shop

$6 - New Orleans - Louisiana

$10 - Nagano - Japan

Liquid Shio Koji

$38 - Napa - California

Late Harvest Sauvignon Blanc Vinegar
Out of stock
Fennel Pollen

$27 - Arrezo - Italy

Fennel Pollen

$13 - Napa - California

Gravenstein Apple Cider Vinegar

$7 - Olhão - Portugal

Fine Sea Salt

Equipment

From the kitchen

1

Spatula

1

Slotted Spoon

1

Stock Pot

1

Measuring Cups

1

Measuring Spoons

1

Bench Scraper

1

Chef Knife

From our shop

$5 - Rikon im Tösstal - Switzerland

Y-Peeler
What you'll have to do

Step 1

Chop an onion into those small pieces and start cooking in it in your soup pot with a few tablespoons of extra virgin olive oil and a good pinch of salt

Step 2

Leave the root end of a leek intact, and slice it in half lengthwise so you can pull back the upper leaves and clean out any dirt. Then slice the halves again so you have quarter round pieces, and cut those into thin slices; add them to the pot.

Step 3

Trim the stalks from a fennel bulb (set them aside if you want to pluck off the frilly fronds for garnish; a nice touch, but not necessary). Cut the bulb in half from top to bottom, lay the halves flat side down, and cut into soup-appropriate pieces. Add it to the pot along with a finely chopped stalk of celery.

Step 4

Use a knife to trim the gnarly roots from the bottom of a celery root. You can switch to a swivel peeler for the rest. It’s okay to leave some of the dark, dirt-filled cracks o the bottom; you can trim them out with the tip of a knife after you cut the whole thing into roughly quarter inch cubes. Add them to the soup pot, which by now has been cooking the aromatics for 20 minutes or so.

Step 5

Pour in about 2 quarts of water and about a cup of Camellia Lady Cream Peas; bring to a boil, cover, and simmer until the beans are tender, about 90 minutes.

Step 6

Stir in about 2 tablespoons of Jorinji shio koji and taste, then add more salt as needed. Add a glug (a couple of tablespoons or so) of Herbsaint or a similar anise-flavored liquor (ouzo, pernod, etc; an optional step, but it adds a nice flavor).

Step 7

Pour in about a tablespoon of Katz Sauvignon blanc vinegar, and add about the same amount of fennel pollen. Cover and simmer for another 20 minutes or more, then taste again. The fennel pollen will tend to float on the surface, so stir it in. Add salt if needed, and drizzle a little more olive oil into each bowl at the table.

Shop this recipe

Beans

Lady Cream Peas

Camellia BrandNew Orleans - Louisiana
$6
Liquid Shio Koji
Sauces & Condiments

Liquid Shio Koji

HanamarukiNagano - Japan
$10
Late Harvest Sauvignon Blanc Vinegar
Vinegar

Late Harvest Sauvignon Blanc Vinegar

KatzNapa - California
$38
Out of stock
Fennel Pollen
Salt, Herbs, & Spices

Fennel Pollen

BorghiniArrezo - Italy
$27
Gravenstein Apple Cider Vinegar
Vinegar

Gravenstein Apple Cider Vinegar

KatzNapa - California
$13
Fine Sea Salt
Salt, Herbs, & Spices

Fine Sea Salt

NectonOlhão - Portugal
$7

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