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Celery Root, Fennel, And Sweet Potato Soup With Almond Parsley Pesto

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Celery Root, Fennel, And Sweet Potato Soup With Almond Parsley Pesto

Ingredients

  • 1 clove garlic
  • 1/4 cup blanched almonds
  • 1 cup fresh parsley leaves
  • 3 tbs grated idiazabal cheese
  • 1/2 tsp salt
  • 1/4 cup olive oil
  • 2 tbs olive oil
  • 1/2 medium onion, diced
  • 2 garlic cloves, minced
  • 1/2 medium fennel bulb, diced
  • 2 medium celery roots, peeled and diced
  • 2 japanese sweet potatoes, peeled and diced
  • 1 russet potato, peeled and diced
  • 3 sprigs thyme
  • 1 quart chicken stock
  • salt and pepper
  • 1 batch of your favorite savory tart dough
  • 2 tbs olive oil
  • 1 medium onion, thinly sliced
  • 1 medium fennel bulb, thinly sliced
  • 3/4 tsp salt, plus more for topping
  • 1/2 tsp black pepper, plus more for topping
  • 2 sprigs thyme
  • 1 lb (450g) small purple potatoes, peeled and thinly sliced (with a mandoline)
  • sprouts or microgreens, for garnish (optional)
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