Creamy Celery And Fennel Soup
94
- Prep Time15 mins
- Total Time15 mins
- Makes4 Servings
(Photo: John Cullen)
Top this gorgeously creamy soup with a dollop of sour cream for added richness.
Ingredients
4 stalks celery, sliced, about 2 cups
2 cups sliced fennel, about 1/2 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.
Nutrition (per serving)
Calories 104, Protein 5g, Carbohydrates 20g, Fat 2g, Fibre 3g, Sodium 837mg.
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.