HFW Veg  

2 TB Butter
1 TB Olive Oil
1 medium Onion, sliced
About 1 1/2 lb Fennel bulb, rimmed and sliced, reserve feathery fronds
9 oz Celeriac, peeled and cubed
Finely grated zest of 1 orange OR use zest from the grapefruit or tangerines or tangelos
About 2 cups Eatwell Farm Chicken Stock or good Vegetable Stock
Salt and freshly ground Black Pepper, to taste
4-6 TB Creme Fraiche, to finish

Heat the butter and oil in a large saucepan over 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 zest, stock and some salt and pepper.  Bring to a boil, then simmer for about 15 minutes until all the veg is tender.  Puree the soup in a blender until completely smooth, adding a touch more stock or water to loosen the consistency if necessary.  Reheat the soup if necessary, check the seasoning, and serve with a good blob (his terminology, not mine) of creme fraiche on top, a few fennel fronds and plenty of freshly ground black pepper.