Fennel and Celery Root Soup Adapted from River Cottage Veg (Serves 6) 3 Tbl. butter 2 Tbl.

olive oil 5 shallots, peeled and sliced 2 cloves garlic, roughly sliced 4 large fennel bulbs, sliced celery root, peeled and cubed zest of 1 orange 3 C. vegetable stock or water salt and pepper to taste crme fraiche to top

Set a soup pot over medium heat and swirl in 2 tablespoons oil. Heat up the oil, then add the butter. Add the shallots and sweat gently, low heat for a few minutes. Add the garlic, cook a couple more minutes. Add the fennel and celery root, stir well and then cover and sweat for 10 minutes until beginning to soften. Add the orange zest, the stock and some salt and pepper. Bring to a boil and then simmer for about 15 minutes until the vegetables are tender. Puree the soup in a blender or cuisinart until smooth. Feel free to add additional liquid to thin. Check for seasonings and top with crme fraiche.