Roasted Celery Soup Recipe

Name: Roasted Celery Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 8 large celery stalks cut into 2 inch pieces; 1/2 bulb fresh fennel cut into 2 inch chunks; 2 large whole garlic cloves; 3 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 3 medium redskin potatoes, peeled and cut into a 1 1/2 inch dice; 6 cups chicken broth; 1/2 cup light cream or half and half; 2 teaspoons fresh lemon juice; Salt and pepper for re seasoning if needed; Celery leaves and fennel fronds for a little garnish

Servings: persons

8 large celery stalks cut into 2 inch pieces
1/2 bulb fresh fennel cut into 2 inch chunks
2 large whole garlic cloves
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
3 medium redskin potatoes, peeled and cut into a 1 1/2 inch dice
6 cups chicken broth
1/2 cup light cream or half and half
2 teaspoons fresh lemon juice
Salt and pepper for re seasoning if needed
Celery leaves and fennel fronds for a little garnish

1
["Place the cut celery, fennel and cloves of garlic in a 9x13 inch roasting pan. Add the salt, pepper and olive oil and toss to thoroughly coat everything. Roast in a 350F oven for 40 to 45 minutes, stirring occasionally, until the edges of the vegetables just begin to brown.", "While the vegetables are cooking, cook the potatoes in the chicken broth until tender..about 10 to 12 minutes. Set the pan aside to cool a bit.", "When the vegetables have finished roasting add them to the potatoes and broth. Let everything cool a bit.", "In a blender puree the soup in batches. If you have a ""liquify"" setting on your blender use that. If you like you can strain the soup through a mesh strainer. Once pureed. return the soup to the pot and bring up to the boil. Stir in the cream/half and half and the lemon juice. Re season if needed and garnish each bowl with celery leaves and fennel fronds if you like.", "NOTE: For a little more pronounced celery flavor add a pinch or two of celery seed or salt when re seasoning."]

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 large celery stalks cut into 2 inch pieces, 1/2 bulb fresh fennel cut into 2 inch chunks, 2 large whole garlic cloves, 3 tablespoons olive oil, and more.

Yes, Roasted Celery Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Celery Soup

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