Celeriac, Fennel, Apple, and Potato Chowder
Healthy and flavorful chowder that's perfect for fall and winter. This healthy soup will please even the picky eaters in the family.
Ingredients
- 4 tbsp butter
- 1 yellow onion halved and sliced
- 1 fennel bulb halved, cored, and sliced
- 2 tsp salt
- 5 garlic cloves minced
- 4 tsp fresh thyme
- 3 tbsp all-purpose flour
- 5 cups vegetable broth
- 1 1/2 cups water
- 1 bulb celery root peeled and chopped
- 14 oz red potatoes chopped into 1/2 inch cubes
- 1 golden delicious apple peeled and grated
- 2 bay leaves
- 1/3 cup heavy cream
Instructions
- Melt butter in large soup pot.
- Add onion, fennel, and salt and cook for approximately 5 minutes until onions soften.
- Stir in garlic and thyme and continue to cook for another minute.
- Stir in flour and stir scraping any bits sticking to the bottom of the pot.
- Stir in broth, water, celeriac, potatoes, apple and bay leaf. Bring to boil.
- Reduce heat to low and cover, letting it simmer for about 30-40 minutes.
- Remove bay leaf and stir in cream.
- Using an immersion blender quicly puree some of the soup, making sure to mostly leave it chunky. Alternately, ladel out 3 cups into a blender, returning it to the pot when it's smooth.
- Season with salt and pepper to taste.