I read somewhere once that the most popular topic of conversation among Canadians is the weather. I don’t doubt that is true especially in a city like Toronto where there are four distinct seasons and sometime as much as a 15 degree change in temperature over the course of a single day. Having lived abroad in countries that have something closer to two seasons I still wouldn’t have it any other way. I know we love to complain about winter but the feel of the sun coming into your room a little earlier each morning as spring returns after the long dark days of winter makes me that much more appreciative of a sunny day and the rebounding green. In the mean time though while waiting for this cold front to break I have found a way to take the edge off with a simple soup that hints of spring but is still filling. If you like leak and potato this is a nice alternative.
Roasted Fennel and Celery Soup
8-10 celery stalks cut into 2 inch pieces
1/2 a fennel head cut into 2 inch pieces
2 garlic cloves, peeled and chopped
3 tablespoons of olive oil
1 tsp of salt
6 cups of chicken or vegetable stock
3 yellow potatoes, scrubbed and cut into 1 1/2 in dices squares
2 tablespoons of fresh squeezed lemon juice
salt and pepper for seasoning
Set oven to 350.
Cut celery, fennel and garlic cloves. Toss with olive oil, salt and ground pepper. Place in a glass dish. Roast in the oven for 40-45 minutes. Stir occasionally and remove once celery edges have begun to brown.
While the vegetables are roasting, place chicken or vegetable stock and potatoes in a large pot to boil. Once the potatoes are tender turn off the heat. Add the roasted vegetables to the pot once they are done. Turn the heat back and let the soup simmer for 10-15 minutes. Use a hand blender to puree the soup after it has cooled a little. Add salt, pepper and lemon juice to taste.
Heavily Adapted from http://www.thekitchenwitchblog.com/2013/09/16/roasted-celery-fennel-soup/