- One bunch celery – thinly sliced
- 1 medium size onion sliced
- ½ head fennel- thinly sliced
- 2 tablespoons flour
- 2 tablespoons butter
- 3 cups chicken broth
- 1/2 cup of whipping cream (optional)
- white pepper
On medium heat, In a medium saucepan, melt the butter. Saute onion, celery and fennel. Saute until tender. Sprinkle with flour and stir cooking for one more minute.
Add chicken broth and cook on low for 30 minutes.
Pour mixture into blender and refrigerate until cool.When soup has cooled blend celery mixture until pureed.
Avoid blending HOT SOUP !! , the lid may fly off the blender and your soup will end up on your walls .
If you have an emersion blender you may carry on and blend the soup while its hot.
Pour into medium size pot (and heat is cold)
When soup is hot, turn off heat and add cream.
Salt and pepper to taste.
If you want a healthy non-fat soup omit the cream. It is delicious.
HINT- celery can be substituted with bell peppers for a delicious soup, or mushrooms, or just fennel or you can mix the veggies. Be creative.