Creamy celery and fennel soup

By á-2886

Ingredients

• 2 cups sliced celery, about 4 stalks
• 2 cups sliced fennel, about half a bulb
• 2 cups chicken broth
• 1/3 cup long-grain rice
• 1/2 tsp dried tarragon
• 1/2 tsp salt
• 1/2 cup milk
• 1 tbsp lemon juice

Details

Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

1.Combine celery, fennel, broth, 2 cups water, rice, tarragon and salt in a large saucepan. Set over medium-high and bring to a boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, until celery is tender, about 25 min.
2.Ladle soup into a food processor. Whirl until smooth. Return soup to saucepan and set over medium. Stir in milk and lemon juice and continue cooking until heated through, 3 min. Garnish with sour cream, dill and olive oil. Soup will keep well in refrigerator up to 2 days, or in freezer, in a covered container, up to a month.
Kitchen Tip:
Reheat soup from frozen in the microwave on medium about 5 to 8 min, or in a pot over medium for 15 min.