Preparation time:

15 minutes

Cooking time:

25 minutes

Makes:

4 Servings

 
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

5 g

carbohydrates

20 g

fat

2 g

fibre

3 g

sodium

837 mg