Fennel and Celeriac Soup with Orange Zest

|Lovely and warming with some fresh crusty bread.|shallots|30g butter1 tablespoon rapeseed or olive oil4 shallots3 large fennel bulbs0.25 large celeriaczest from one orange500 ml vegetable stock4 tablespoon creme fraichesea salt and freshly ground black pepper|Heat the butter and oil in a large saucepan over a medium heat.Add the shallots or onion and sweat gently for a few minutes.Add the fennel and celeriac stir well then cover and sweat for about 10 minutes.Add the orange zest stock and some salt and pepper.Bring to the boil then simmer for about 15 minutes until all the veg is tender.Purée the soup in a blender until completely smooth adding a touch more stock or water to loosen the consistency if necessary.You may have to blend longer than usual to blitz out all the fibres from the fennel but it shouldnt be necessary to pass the soup through a sieve.Reheat the soup if necessary check the seasoning and serve with a good blob of crème fraîche on top a few fennel fronds if you have them and plenty of freshly ground black pepper.|40.00 minutes|4|https://www.rivercottage.net/recipes/fennel-and-celeriac-soup-with-orange-zest