Creamy celery and fennel soup

0

( 4 ratings )

Preparation time:
15 minutes
Cooking time:
25 minutes
Makes:
4 Servings
John Cullen


 
John Cullen

Ingredients

  • 2 cups sliced celery, about 4 stalks
  • 2 cups sliced fennel, about half 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.

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.

Nutrition (per Serving)

calories
104 
protein
g
carbohydrates
20 g
fat
g
fibre
g
sodium
837 mg

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