Fennel and Celery Root Chowder with Dill
A silky Scandinavian-inspired chowder celebrating the natural sweetness of fennel and earthy celery root, finished with fresh dill. Simple, aromatic, and deeply satisfying—this vegetable-forward soup is light yet creamy and comes together in under an hour.
Steps
Before you start
- Have all vegetables prepped and ready before you start cooking so the soup comes together smoothly
- Use a sharp knife to dice vegetables into uniform ½-inch pieces so they cook evenly
- Vegetable broth should be at room temperature so it doesn't shock the vegetables when added
Prep all vegetables
- Trim the fennel bulb, remove the tough core, and cut into ½-inch dice (you should have about 2 cups / 300g).
- Peel the celery root—it's knobby, so peel generously to remove all the tough outer layer—and cut into ½-inch dice (about 2 cups / 300g).
- Peel the potato and cut into ½-inch dice (about 1½ cups / 200g).
- Cut the leek in half lengthwise, then rinse carefully between the layers to remove any hidden dirt, and thinly slice into half-moons (about 1 cup / 140g).
- Arrange all prepped vegetables on a cutting board or in bowls so you're ready to go.
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Tip: Clean leeks carefully by halving them lengthwise and rinsing between layers—dirt hides between the white layers. Uniform dice sizes (½-inch) ensure even cooking and a professional appearance.
Sauté leek in butter
- Melt the butter in a large heavy-bottomed pot (5–6 quart / 5–6 liter) over medium heat.
- Add the sliced leek and cook, stirring occasionally, for 3–4 minutes until softened, translucent, and fragrant.
- The leek should smell sweet and gently onion-like, not brown or caramelized.
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Ready when: Leek is softened, translucent, and fragrant but not browned.
Tip: Don't brown the leek—you want it soft and gently sweet. This creates a subtle flavor base that won't overpower the delicate vegetables.
Add fennel and celery root
- Add the diced fennel and celery root to the pot and stir well, coating them with the butter.
- Cook, stirring occasionally, for 3–4 minutes.
- The vegetables will release their aroma, the fennel will soften slightly, and everything will glisten with butter.
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Ready when: Vegetables are glistening, fragrant, and beginning to soften.
Tip: This brief sauté mellows fennel's licorice intensity and helps the cream incorporate smoothly later. It's a crucial step—don't skip it.
Add broth and potato
- Pour in the vegetable broth and add the diced potato.
- Stir well to combine all the vegetables.
- Increase the heat to medium-high and bring the mixture to a gentle simmer, which should take 2–3 minutes.
- Once you see small bubbles breaking the surface, reduce the heat to medium-low so the soup maintains a steady, gentle simmer.
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Ready when: Liquid reaches a gentle simmer with small, steady bubbles.
Tip: A gentle simmer—not a rolling boil—prevents vegetables from breaking apart and keeps the broth clear and refined, which is the hallmark of Scandinavian cooking.
Simmer until vegetables are tender
- Simmer gently, uncovered, for 20–25 minutes, stirring occasionally, until the fennel, celery root, and potato are completely tender when pierced with a fork.
- The fennel should be very soft and sweet, and the broth will begin to thicken slightly as the potato starches are released into the liquid.
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Ready when: All vegetables are very tender when pierced with a fork; fennel is soft and sweet.
Tip: Stir every 5 minutes or so to help release starch from the potato and prevent vegetables from sticking to the bottom. This creates a naturally thickened, creamy texture.
Add cream and season
- Reduce the heat to low and stir in the heavy cream (or crème fraîche), stirring gently until it's fully incorporated and the chowder is creamy and smooth.
- Do not let it boil.
- Season generously with salt and freshly ground black pepper to taste.
- Taste and adjust seasoning as needed—the chowder should be well-seasoned and balanced, with the sweetness of the vegetables shining through.
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Ready when: Cream is fully incorporated, and chowder is creamy and smooth.
Tip: Add cream at low heat to prevent it from breaking or curdling. If using Greek yogurt as a substitute, add it off the heat to avoid any risk of separation.
Finish with fresh dill
- Remove the pot from heat.
- Stir in the chopped fresh dill just before serving.
- The fresh herb will perfume the entire pot without losing its bright, delicate flavor.
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Ready when: Dill is evenly distributed and fragrant throughout the chowder.
Tip: Add dill at the very end, off the heat. If cooked, it will lose its vibrancy and fresh flavor, so timing this final step is important.
Good to know
Tips
- Choose a waxy potato like Yukon Gold or fingerling for this chowder—they hold their shape during cooking and won't break apart into a mushy texture like starchy Russets would.
- Fennel can vary significantly in strength of flavor depending on the variety and season. Taste the broth as it simmers and adjust by adding a touch more cream or broth if the fennel flavor feels too intense.
- This chowder is intentionally light and aromatic rather than heavy and thick. If you prefer a heartier, thicker chowder, you can mash some of the cooked vegetables with a potato masher or add a roux for more body.
- Serve hot in bowls with a drizzle of good olive oil, crusty sourdough bread, and a simple green salad. A light white wine like Sauvignon Blanc or a crisp cider pairs beautifully with the bright, aromatic flavors.
Make ahead
This chowder can be made up to 2 days ahead and tastes even better the next day as flavors meld. Reheat gently on the stovetop over low to medium heat, stirring occasionally. Add the fresh dill just before serving to preserve its bright flavor.
Storage & reheating
**Room temperature:** Up to 2 hours. Refrigerate any leftovers promptly. **Refrigerator:** Up to 3 days in an airtight container. Reheat gently on the stovetop over low to medium heat, stirring occasionally. If the chowder has thickened too much, add a splash of vegetable broth or water. **Freezer:** Up to 1 month in airtight containers or freezer bags. Thaw overnight in the refrigerator and reheat on the stovetop over low to medium heat. The dill should be added fresh after reheating for best flavor.
Substitutions
- Celery root (celeriac) → Parsnip (slightly sweeter) or an additional potato (milder and starchier). Both cook in the same timeframe. Use equal weight to the celery root.
- Leek (white and light green parts only) → 1 small diced onion (about 4–5 oz / 115–140g). Onion will give the soup a sharper, more pungent allium flavor, which is still delicious but less refined than leek.
- Heavy cream or crème fraîche → Crème fraîche, Greek yogurt (add off heat), or a roux-thickened broth. For roux: whisk 1 tablespoon flour into 1 tablespoon soft butter and stir into the simmering broth in step 5 instead of adding cream. The texture will be similar but slightly more rustic.
- Fresh dill → Fresh parsley, chervil, or tarragon (use half the amount for tarragon, as it's stronger). Dill is iconic for Scandinavian soups, but parsley and chervil are milder and still delicious. Tarragon adds an anise-like note that echoes the fennel.
