OK folks!
Here I am...back from afar....not really, but just seems like it- have been seriously busy since May- and now I see what is meant by the tourist season- when people visit the wine country- May- October is the best weather- but honestly, for us here, the good times are just beginning.  With the slow down of business, it allows all of us in the service industry to relax, sit by the fire, read, get caught up with friends and family and BLOG!

So with that in mind I made this delicious soup- inspired from the Bi-Rite cookbook, I swapped their parsnips- for fennel instead.  It is a creamy french style soup- pureed with a little cream at the end.   Topped with fresh Italian parsley it is a perfect start to any Autumn meal.

After the liquid is added- the mustard gives it a nice yellow color

Potato, Celeriac and Fennel Soup 

Potato, Leek, Fennel and Celraic Soup

1 TBS unsalted butter
1 TBS olive oil
2 LG leeks, finely chopped
Kosher salt
2 LG yukon gold potatoes, quartered
1 small celeriac, chopped medium
1 small head of fennel, chopped medium
2 LG cloves of garlic, left whole
1 tsp mustard
4 Lg sprigs of thyme
1 bay leaf
1/4 cup dry white wine
4 cups broth; chicken or vegetarian
1 cup water
1/4 cup heavy cream
1 TBS lemon juice

Top with a dollop of creme fraiche or chopped chives

In a soup pot or Dutch oven melt the butter and heat the olive oil, add the leeks.  Cook for a bout 5-7 minutes or until soft.  Add the garlic, potatoes, celeriac and fennel.  Cook for another 10 minutes.  While stirring, add the mustard, thyme, and bay leaf and continue cooking for another 2 minutes or so.  Add the wine and cook until all the liquid has evaporated.  About 1 minute.  Continue to cook, partially covered, until the veggies have started to soften.  Using an immersion blender, carefully puree the soup until it is completely creamy.  If you prefer a thinner soup- you can add a little more broth.

Serve hot with a crostini, chopped chives or a dollop of creme fraiche.

Happy Cooking!  Tricia