Authentic home cooking from Italy, with US measurements. 
Fennel, Celery, and Nutmeg Cream Soup
The holidays are over, and it's time to get back to lighter meals. Today, the weather is especially cold, so for dinner I made a warm fennel and celery cream soup, flavored with a touch of grated nutmeg.
Fennel, Celery, and Nutmeg Cream Soup
The holidays are over, and it's time to get back to lighter meals. Today, the weather is especially cold, so for dinner I made a warm fennel and celery cream soup, flavored with a touch of grated nutmeg.
Open in Cookpad AppSteps
- 1
Prepare the ingredients.
- 2
Wash and slice the fennel. In a pot, add the sliced fennel, the washed and chopped celery stalk, and the shallot all together to avoid sautéing. Add olive oil and enough vegetable broth (or water if you don't have broth) to cover the fennel. Season with salt and cook.
- 3
When everything is tender, blend with an immersion blender. Serve and sprinkle with grated nutmeg.
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