This week’s FoodBank market basket is pretty varied. A wide assortment of greens — as usual — and two pallets of fresh celery. Celery deserves a second look. This recipe highlights two ingredients that are frequently in the FoodBank coolers, celery and fennel.
Roast Celery Soup
- 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
- Place the cut celery, fennel and cloves of garlic in a 9×13 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.
This comes to us from our friends at food52.com.
Community Food Bank’s mission is to provide food, nutritional education and advocacy for our neighbors in need within San Benito County.