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Melt butter in 3-quart pot over medium heat. Watch butter closely until it browns, then add onions. Reduce heat to medium-low and cook onions until they become brown and nearly caramelized. Stir frequently.
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Add garlic and fennel seeds, and cook one more minute. Add a small amount of chicken stock to deglaze the pan. Add remaining stock and celery. Bring soup to boil, then reduce heat to simmer for 30-45 minutes until celery is very soft.
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Use a stick blender to puree the celery and onion. If you don't have a stick blender, carefully transfer the soup to a regular blender or food processor for this step, then return to soup pot. You may have to work in two batches to do this.
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Add cream and stir until well blended. Add salt and pepper to taste. Remove from heat and serve. Garnish as desired. Garnish suggestions include fennel seed, red pepper flakes, sliced green onion, bacon crumbles, and shredded cheese.
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Yields 6 cups of soup. Serving size is 1 cup.
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Store in refrigerator for up to one week. Can be frozen.
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Notes:
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1. This soup easily becomes a meal by adding left over vegetables and meats (be sure to count carbs for any add-ins).
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2. May be used as a substitute for any cream soup called for in a recipe.
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3. I don't get any kickback for products I use in my recipes. Brand names are included only to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal's online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Send an MFP friend request to auntrocky1 to access my recipes on MFP.
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4. For more low lchf/keto recipes and cooking tips, look for Aunt Rocky's Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.
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Per serving: Calories 220, Total Fat 19 g, Saturated Fat 12 g, Sodium 419 mg, Potassium 500 mg, Total Carbohydrate 8 g, Dietary Fiber 3 g, Net Carbs 5 g, Sugars 4 g, Protein 5 g. Macros: 82% fat, 9% protein, 9% carbs.
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March 3, 2018 Roxana Lopez for Aunt Rocky's
