Roasted Celeriac & Fennel Soup


It's virtual baby shower time and I'm bringing soup! Cynthia, from Two Red Bowls, and her husband Andy (Bowl 2) recently welcomed their son Luke (Bowl 3) into the world! And thus to celebrate, Steph and Alana (of I am a Food Blog and Fix Feast Flair) are hosting a virtual baby shower! Cynthia is such a talented blogger, and an incredibly kind woman for whom it brings me joy to celebrate. I'm simply elated at arrival of her sweet baby boy.

To celebrate Cynthia and baby Luke, I made a roasted fennel and celeriac soup. This soup is SO good, and it comes together so quickly, which in my mind is always a good thing. I've been craving cozy soups like crazy lately which is likely due to all of the cold and rainy days Seattle has been having lately.This soup combines some of my favorite veggies, plus I added some toasted pepitas, and shaved fennel to add a little extra heartiness to this bowl of warmth.

I thought this would be the perfect soup for this virtual baby shower because it's served in a bowl, duh (two red bowls, you get it ). I hope you and your family feel loved today Cynthia! Congratulations! Below you can find the full list of everyone else who made something for the #threeredbowls party.

I am a Food Blog | Mac and Kimcheese Dolsot Bibimbap
Fix Feast Flair | Dishoom's Chicken Ruby Murray
The Fauxmartha | Mom Lunches
A Cozy Kitchen | Cornbread Chicken + Dumplings
Cake Over Steak | Salted Caramel Chocolate Crackles
The Pancake Princess | Stovetop Pumpkin Bread Pudding
Snixy Kitchen | Chicken Pot Pie with Chestnut Biscuits
Lady and Pups | Egg Florentine in Pullman "Bowls"
Betty Liu | Honeynut Squash Congee
Style Sweet CA | Date Bourbon Cinnamon Rolls
Warm Vanilla Sugar | Broccoli Quinoa Bowl with Avocado Sauce
A Beautiful Plate | Coconut Cauliflower Soup
Girl Versus Dough | Tomato Grilled Cheese Soup
Fork to Belly | A Big Hawaiian Fruit Bowl
Donny Tsang | Chawanmushi
Wit & Vinegar | Jerk Chicken Chili
Constellation Inspiration | Salted Egg Yolk Custard Mochi
Twigg Studios | Katsu Udon Soup wth Popcorn Chicken Croutons
Edible Perspective | Acorn Squash Bowls with Pears, Pecans, and Vanilla Bean Cream
Coco Cake Land | Asian Bowl Cut Sugar Cookies
Southern Souffle | Sorghum Apple Biscuits In A Bowl
The Bojon Gourmet | Smoky Sweet Potato & Lentil Tortilla Soup
Flourishing Foodie | Sweet Potato and Pumpkin Soup
What should I eat for breakfast today | Little Bowl with Creamy Polenta, Cheese, Onions and Mushrooms
Top with Cinnamon | Squash & Crispy Kale Bowls with Pomegranate and Miso-Ginger Dressing
The Broken Bread | Roasted Celeriac + Fennel Soup
Fig+Bleu | Cauliflower Harissa Soup
My Name is Yeh | Corn Dog In A Bowl
Chocolate + Marrow | Parsnip + Potato Soup with Crispy Pancetta                                          Crepes of Wrath | Mini Scallion Pancake Challah Buns
O&O Eats | Persimmon Cobbler
With Food + Love | Golden Beet Soup


Roasted Celeriac & Fennel Soup

2 tbs unsalted butter

oil, for drizzling

2 shallots, diced

1 medium fennel bulb fennel, quartered

1 medium celeriac

4 cups chicken or veggie stock

2 bay leaves

5-6 few sprig of thymes

salt and pepper

to garnish

toasted pepitas

shaved fennel 

fennel fronds

olive oil, for drizzling 


Method

Heat oven to 425°F

Peel or cut the exterior off of the celeriac root and cut into 1-inch pieces. Place 3 cups of the chopped celeriac onto a baking sheet lined with parchment paper; set aside. Cut the fronds off of the fennel bulb, cut into 6 wedges, and add to the baking sheet. Drizzle the veggies with oil, and a pinch or two of salt and pepper and toss to coat. Place the baking sheet into the oven and let veggies roast for 25-30 minutes, or until fork tender and lightly caramelized.  Make sure to stir the veggies halfway through the cooking time.  

Melt the butter in a large pot set over medium heat. Add the chopped shallots and cook until tender and slightly translucent. Add the roasted veggies, bay leaves, thyme, an extra pinch of salt and pepper, and continue to cook for an additional 2-3 minutes.  

Add the chicken stock and bring to a boil. Reduce heat and allow the soup to simmer for 30 minutes.

Carefully remove the bay leaves and any thyme twigs. Remove any thyme leave from that are still attached and add back to the soup. Pour the soup into a blender and puree until sillky smooth. Pour the soup back into the pot and season to taste. If the soup happens to be too thick, simply add a bit more chicken stock.

Garnish soup with shaved fennel, pepitas, fennel fronds and a bit of olive oil.