Celeriac, Fennel, and Apple Chowder

Unleash the vibrant and refreshing flavors of Celeriac, Fennel, and Apple Chowder—a delightful vegetable-based chowder that celebrates the often-overlooked celeriac, also known as celery root. This knobby tuber possesses a medley of herbal notes, including anise, mint, mild radish, and celery, making it an ideal choice for a hearty and flavorful vegetable chowder. Paired with sautéed fennel and sweet grated apple, this soup brings a harmonious balance of savory and fruity elements, while chunks of tender red potatoes add substance and texture.

In our pursuit of perfection, we sought to amplify the overall taste. As you embark on this culinary journey, we offer valuable tips to ensure your Celeriac, Fennel, and Apple Chowder turns out impeccable. From selecting the best celeriac to achieving the perfect consistency and seasoning, these tips will guide you towards creating a flavorful and satisfying dish.

This recipe is an excellent choice for gatherings, family dinners, or simply to enjoy a comforting bowl of soup during cooler days.

SERVES 6

INGREDIENTS:

• 2 tablespoons unsalted butter
• 1 onion, cut into ½-inch pieces
• 1 fennel bulb, 1 tablespoon fronds minced, stalks discarded, bulb halved, cored, and cut into ½-inch pieces
• Salt and pepper
• 6 garlic cloves, minced
• 2 teaspoons minced fresh thyme or ¾ teaspoon dried
• 2 tablespoons all-purpose flour
• ½ cup dry white wine
• 4 cups vegetable broth
• 1½ cups water
• 1 celery root (14 ounces), peeled and cut into ½-inch pieces
• 12 ounces red potatoes, unpeeled, cut into ½-inch pieces
• 1 Golden Delicious apple, peeled and shredded
• 1 bay leaf
• 1 (3-inch) strip orange zest
• ¼ cup heavy cream

INSTRUCTIONS:

1. Melt butter in a Dutch oven over medium heat. Add onion, fennel pieces, and 1½ teaspoons salt. Cook until vegetables are softened, 5 to 7 minutes.
2. Stir in garlic and thyme, cooking until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
3. Stir in wine, scraping up any browned bits, and cook until nearly evaporated, about 1 minute.
4. Stir in broth, water, celery root, potatoes, apple, bay leaf, and orange zest. Bring to a boil. Reduce heat to low, partially cover, and simmer gently until the stew is thickened and vegetables are tender, 35 to 40 minutes.
5. Off heat, discard bay leaf and orange zest. Puree 2 cups of the chowder and cream in a blender until smooth, about 1 minute, then return it to the pot.
6. Stir in fennel fronds and season with salt and pepper to taste. Serve the scrumptious Celeriac, Fennel, and Apple Chowder and relish its delightful flavors and comforting nature.

TIPS:

• Look for firm and fresh celeriac with smooth skin, avoiding any soft spots or blemishes.
• To enhance the anise flavor, sauté the celeriac along with chopped fennel bulb.
• Use Golden Delicious apple for its sweet and delicate flavor, perfect for balancing the chowder’s savory notes.
• Simmer a strip of orange zest in the broth to infuse the soup with a bright citrus note.
• To achieve the desired creamy texture, puree a portion of the chowder with cream and reintegrate it back into the pot.
• Adjust the seasoning with salt and pepper to taste, and garnish with minced fresh fennel fronds for an extra burst of freshness.