Celeriac and Fennel Soup Recipe
- 1 large celeriac bulb, peeled and roughly cubed (about 4 cups)
- 1 fennel bulb, roughly sliced or chopped
- 1 medium onion, roughly sliced or chopped
- 2 cloves garlic, minced
- 3 cups chicken stock
- 2 tablespoons ghee
- 1 teaspoon salt
- 1 teaspoon black pepper
INSTRUCTIONS
- In the Instant Pot inner liner, heat the ghee on Sauté > High. Sauté the onion and garlic for 3 minutes until soft.
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Add the celeriac and fennel and sauté until the vegetables are slightly browned.
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Add the stock, salt and pepper.
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Pressure cook on High for 10 minutes. Quick Release or Natural Release are both okay. Vegetables should be very soft.
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Blend the soup until smooth. Be careful when blending hot soup! You can also use an immersion blender.
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Season to taste and serve.
MAKES SIX SERVINGS