Recipe found onThe Kitchenwitch Blog

We aren't quite ready for soups. It is still a bit too hot here on the farm, but I know most of you live in a much cooler place.  So grab a loaf of yummy, crusty bread and enjoy!

8 large Celery Stalks, cut into 2" pieces

1/2 bulb Fennel, cut into 2" chunks

4 large Garlic Cloves, not peeled

3 TB Olive Oil

1 tsp Salt

1/2 tsp White Pepper

3 medium Redskin Potatoes, peeled and cut into a 1 1/2" dice

6 cups Chicken Broth

1/2 cup Half and Half

2 tsp fresh Lemon Juice

Celery leaves and Fennel fronds for garnish

Extra Virgin Olive Oil for drizzling

Preheat oven to 350 F.  Spread the cut celery, fennel and cloves of garlic in a 9x13" roasting pan.  Add the salt, pepper and olive oil and toss to thoroughly coat everything.  Roast in the oven for 40 to 45 minutes, stirring occasionally, until the edges of the vegetables just begin to brown.  While the vegetables are cooking, cook the potatoes in the chicken broth until tender, about 10 to 12 minutes.  Set the pan aside to cool.  When the vegetables have finished roasting, add them to the potatoes and broth, let cool.  Ina a blender, puree the soup in batches, use a blender stick or a food processor.  If desired you can strain the soup through a mesh strainer.  Once pureed, return the soup to the pot and bring up to a boil.  Stir in the cream/half and half and lemon juice.  Taste for seasoning, adjust if necessary, garnish each bowl with celery leaves and fennel fronds if desired.