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Lunch is Served: Roasted Celery Soup

Roasted Celery Soup

Celery roasted with fennel and blended with potatoes creates a silky light soup that’s full of bold flavor. Plan on having this for lunch all week long.

What You’ll Need

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  • large celery stalks cut into 2 inch pieces   ( 8 )
  • fresh fennel cut into 2 inch chunks  ( 1/2 bulb )
  • large whole garlic cloves   ( 2 )
  • olive oil  ( 3 tablespoons )
  • salt  ( 1 teaspoon )
  • Black Pepper  ( 1/2 teaspoon )
  • medium redskin potatoes, peeled and cut into a 1 1/2 inch dice  ( 3 )
  • chicken broth  ( 6 cups )
  • light cream or half and half   ( 1/2 cup )
  • fresh lemon juice  ( 2 teaspoons )
  • Salt and pepper for re seasoning if needed 
  • Celery leaves and fennel fronds for a little garnish 
Ready to make? Find out how on Food52