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At home in the winter. It can be incredibly nice to be home in the winter. Especially on weekends. Sometimes you have the whole day for yourself and then it is great to cook something delicious. Making this super tasty fennel celeriac soup will fill your kitchen with delicious smells when you braise the celeriac. When it is finished after an hour, you have a deliciously soft, thick soup. The soft, warm taste of the celeriac, the anise of the fennel combined with the truffle of the oil fits perfectly in a winter menu.
What do you need for this soup:
A big splash of olive oil
1 large white onion cut into small pieces
1 small celeriac peeled and cut into small cubes
3 fennel tubers, top and bottom cut off and cut into small pieces
1 large fresh sour apple, core and shell removed and cut into blocks
1 ½ litre (hot) water
3 vegetable broth cubes
Sea salt to taste
Freshly ground black pepper
Truffle oil
Small twigs of thyme or other green
Put a dash of olive oil in a large pan and heat it. Add the white onion and fry it briefly. Then add the celeriac, fennel bulb and apple and let it simmer for about 10 minutes on a medium heat while stirring. Pour the water with the bouillon cubes and bring to the boil. Let the whole cook for about half an hour on a low heat until the vegetables are soft.
Allow the soup to cool slightly and then grind to a fine, smooth mass using a hand blender. If the soup is still too thick you can add a little water. Season the soup with some sea salt.
Pour the soup into bowls and sprinkle a little bit of truffle oil over it. Place a small sprig of thyme for garnish and sprinkle some freshly ground black pepper over the soup. It is also nice to serve the soup with some crunchy baguette.