Roasted Celery and Fennel Soup
The Kitchen Witch
The Kitchen Witch
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • Soup
  • 6 servings
  • 8 large celery stalks
  • 2 inch pieces
  • 1/2 bulb fresh fennel
  • 2 inch chunks
  • 4 large whole garlic cloves
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 3 medium redskin potatoes
  • 1 1/2 inch dice
  • 6 cups chicken broth
  • 1/2 cup fat free half and half
  • 2 teaspoons fresh lemon juice
  • 45 minutes
  • 12 minutes
  • http://www.thekitchenwitchblog.com/2013/09/16/roasted-celery-fennel-soup/

Instructions

Comments

Log in or Register to write a comment.