PREP: 20 mins – COOK: 40 mins – TOTAL: 60 mins

Ingredients

• 2 Tbsp butter
• 2 cups thinly sliced onions (sliced across the grain)
• 4 cloves garlic, sliced
• 2 medium fennel bulbs, thinly sliced
• 2 medium celery roots (about 1 1/2 pounds), peeled and thinly sliced
• 1 medium russet potato, peeled and thinly sliced
• 2 bay leaves
• 7 cups chicken stock
• 2 1/2 teaspoons kosher salt (less or more to taste)
• 1/4 teaspoon black pepper
• 1/4 cup whipping cream
• Fennel fronds for garnish

Directions

1. Cook Onions: Melt butter in a large (6-8 quart) thick-bottomed pot on medium high heat. Stir in the onions and cook until softened, about 4 to 5 minutes.
2. Add the garlic and the sliced fennel: lower the heat to medium and cook for 10 to 12 minutes or until softened.
3. Add the sliced celery root, sliced potato, 2 bay leaves, stock and salt: Increase heat to high, bring to a simmer, reduce heat to low, and maintain a simmer, partially covered for another 10 to 12 minutes, until all of the vegetables are soft enough to purée.
4. Purée the soup: Either working in batches with a standing blender (do not fill blender bowl more than a third full at a time), or with an immersion blender, purée the soup until smooth. (Note that an immersion blender will take several minutes longer than a standing blender to purée the soup to smoothness.)
5. Stir in cream and black pepper. Adjust salt to taste: Garnish with fennel fronds.

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