Creamy celery and fennel soup

Prep 15 min
Plus Cooking time: 25 minutes
Makes 4 Servings



4 stalks
celery, sliced, about 2 cups
2 cups
sliced fennel, about 1/2 a bulb
2 cups
1/3 cup
long-grain rice
1/2 tsp
dried tarragon
1/2 tsp
1/2 cup
1 tbsp


  • 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.


Calories 104
Protein 5 g
Carbohydrates 20 g
Fat 2 g
Fibre 3 g
Sodium 837 mg

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Photo credit: Photo, John Cullen.

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