- 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.
Reheat soup from frozen in the microwave on medium about 5 to 8 min, or in a pot over medium for 15 min.
Protein 5 g
Carbohydrates 20 g
Fat 2 g
Fibre 3 g
Sodium 837 mg