Creamy celery and fennel soup

36

PREP TIME

15 min

Makes

4 Servings

* PLUS Cooking time: 25 minutes
Creamy celery and fennel soup

Photo, John Cullen.


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
  • 5 g,
  • Carbohydrates
  • 20 g,
  • Fat
  • 2 g,
  • Fibre
  • 3 g,
  • Sodium
  • 837 mg.

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.