Zucchini Fennel Soup

• 2 tablespoons oil
• 1 onion (sliced)
• 1-2 fennel bulb (sliced)
• 1 Celeriac (celery root) (diced)*
• 3 zucchini (sliced with skins on)
• 1-5 jalapenos (sliced, seeded to taste)
• 2 cloves garlic (chopped or smashed)
• 1.5 tsp of salt (to taste)
• 8 cups chicken broth

1. Heat oil in stock pan with a lid.
2. Saute onion until slightly browned. Add fennel. Cook fennel with the onion until fennel starts to get soft.
3. Add celeriac, zucchini, jalapenos and garlic and salt. Continue to saute the veggies with the lid on, stirring frequently for 5-10, to soften the celeriac. Add chicken stock, bring to a boil, then simmer for 30 minutes until all the veggies are soft.
4. Mix with the immersion blender.
5. Serve hot or cold.
6. * If you can't find celeriac, use 3 stocks of celery. You can chop it up and make it part of the soup, or keep it whole and remove. I like to use the leafy part and remove it (because it can make the soup stringy).

oil, onion, fennel, celery root, zucchini, jalapenos, garlic, salt, chicken broth

Taken from www.epicurious.com/recipes/member/views/zucchini-fennel-soup-50178239 (may not work)