Why this recipe works Celery root’s creamy-but-not-starchy texture makes it a wonderful choice for a hearty vegetable chowder. To enhance the anise aspect of its flavor profile, we sautéed a chopped fennel bulb along with big pieces of onion. Chunks of tender red potatoes bulked up the chowder, and grated apple and a strip of orange zest contributed a sweetly fruity counterpoint. To get the perfect amount of smooth body, we pureed 2 cups of the chowder with a modest amount of cream and then stirred the puree back into the pot. Last, but not least, we stirred in minced fresh fennel fronds to brighten the finished soup.
Serves: 6
Total time: 1 hour 30 minutes
INGREDIENTS:
- 2 tablespoons unsalted butter 1 onion, chopped
- 1 fennel bulb, 1 tablespoon fronds minced and reserved, stalks discarded, bulb halved,
cored, and cut into ½-inch pieces Salt and pepper - 6 garlic cloves, minced
- 2 teaspoons minced fresh thyme or ¾ teaspoon dried
- 2 tablespoons all-purpose flour
- ½ cup dry white wine
- 4 cups vegetable broth
- 1½ cups water
- 14 ounces celery root, trimmed, peeled, and cut into ½-inch pieces
- 12 ounces red potatoes, unpeeled, cut into ½-inch pieces
- 1 Golden Delicious apple, peeled and shredded
- 1 bay leaf
- 1 (3-inch) strip orange zest
- ¼ cup heavy cream
INSTRUCTIONS:
- Melt butter in Dutch oven over medium heat. Add onion, fennel, and 1½ teaspoons salt and cook until vegetables are softened, 5 to 7 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Stir in wine, scraping up any browned bits and smoothing out any lumps, and cook until nearly evaporated, about 1
minute. - Stir in broth, water, celery root, potatoes, apple, bay leaf, and orange zest and bring to boil. Reduce heat to low, partially cover, and simmer gently until stew is thickened and vegetables are tender, 35 to 40 minutes.
- Off heat, discard bay leaf and orange zest. Puree 2 cups chowder and cream in blender until smooth, about 1 minute, then return to pot. Stir in reserved fennel fronds, season with salt and pepper to taste, and serve
