Cauliflower And Celery Root Soup With Blistered Tomatoes

1. 1

   Heat olive oil in a heavy-bottomed pot or Dutch oven. Add onions and saute over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender but not browned. Stir in celery root and fennel and saute for 5 minutes, stirring occasionally. Add cauliflower, chicken stock, and salt. Bring to a boil, lower heat, cover, and simmer for 25 to 30 minutes, until vegetables are very tender. Add 3 cups of water, bring to a boil, lower heat, and simmer uncovered for 20 minutes. Remove from heat.

2. 2

   Cut cherry tomatoes in half and place open-side down on a baking sheet. Drizzle with olive oil, salt and pepper and broil on low for about 5-10 minutes, or until the tops have started turning brown and blistering.

3. 3

   Working in batches, puree soup in a blender, until very smooth. Pour blended soup into a large saucepan, stir in cream, and add 1 or 2 teaspoons of salt, depending on saltiness of the chicken stock. Reheat soup over medium-low heat. Ladle into soup bowls, drizzle with olive oil and a few of the tomatoes. Serve immediately

* Per serving · 4 servings · Values may vary.

No additional tips available.