I put this up about 2 years ago on my Livejournal blog- but it is so good it bears repeating. (Besides,Joanna @ Zebbakes asked for the recipe .)
This is a great month to look at root veggies- turnips, beets, potatoes and celery root or celeriac. If you make this- please let me know!
This is one of my ALL- TIME favorite soups. It is a very old recipe from the North Umberland region of England- and- honestly , I have never had a soup more remarked upon or enjoyed. It is easy to make although a little expensive and rich. Try it- you really won’t be sorry.
I medium bulb of fennel (also called anise)
I medium celeriac (also called celery root)
I medium onion
I large Granny Smith apple
1/2 cup ground roasted almonds
2 cups broth(chicken or vegetable)
I pint half and half
salt and pepper to taste
Cut vegetables and apple into chunks(medium size) put into large pot, add broth and simmer until everything is cooked through. Put into food processor or blender and whip until smooth. Put back into pot, add almonds and S+P and half and half. Heat through- you can bring to simmer , but do not boil once the cream has been added. Sprinkle with almonds and a little allspice if you’d like. This is just so good with a green salad and crusty bread.