Celeriac, Fennel, and Apple Chowder | America's Test Kitchen

Name: Celeriac, Fennel, and Apple Chowder | America's Test Kitchen
Total time: 75 min
Ingredients: 2 tablespoons unsalted butter; 1 onion, cut into ½-inch pieces; 1 fennel bulb, 1 tablespoon fronds minced, stalks discarded, bulb halved, cored, and cut into ½-inch pieces; Salt and pepper; 6 garlic cloves, minced; 2 teaspoons minced fresh thyme or ¾ teaspoon dried; 2 tablespoons all-purpose flour; 1/2 cup dry white wine; 4 cups vegetable broth; 1 1/2 cups water; 1 celery root (14 ounces), peeled and cut into ½-inch pieces; 12 ounces red potatoes, unpeeled, cut into ½-inch pieces; 1 Golden Delicious apple, peeled and shredded; 1 bay leaf; 1 (3-inch) strip orange zest; 1/4 cup heavy cream

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Celeriac's creamy (rather than starchy) texture makes it the perfect choice for a hearty vegetable chowder.

Keywords

Main Courses
Fruit
Vegetables
Vegetarian
Soups

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Ingredients

2 tablespoons unsalted butter
1 onion, cut into ½-inch pieces
1 fennel bulb, 1 tablespoon fronds minced, stalks discarded, bulb halved, cored, and cut into ½-inch pieces
Salt and pepper
6 garlic cloves, minced
2 teaspoons minced fresh thyme or ¾ teaspoon dried
2 tablespoons all-purpose flour
1/2 cup dry white wine
4 cups vegetable broth
1 1/2 cups water
1 celery root (14 ounces), peeled and cut into ½-inch pieces
12 ounces red potatoes, unpeeled, cut into ½-inch pieces
1 Golden Delicious apple, peeled and shredded
1 bay leaf
1 (3-inch) strip orange zest
1/4 cup heavy cream