Tested till perfect Celery Root Soup with Parsnip Chips

Celery Root Soup with Parsnip Chips

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 3 ratings.
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  • Portion size 4

Ingredients

    2 sprigs each fresh parsley and thyme
    2 bay leaves
    2 tbsp (25 mL) butter
    1 cup (250 mL) chopped leeks (white part only)
    1 cup (250 mL) sliced celery
    1 cup (250 mL) sliced fennel
    1 lb (500 g) celery_root or Jerusalem_artichokes
    4 cups (1 L) (approx) chicken stock
    Pinch salt and pepper
    Parsnip Chips:
    1 parsnip
    1/3 cup (75 mL) Peanut_oil
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Preparation

In double thickness square of cheesecloth, tie together parsley, thyme and bay leaves; set aside.

In large saucepan, melt butter over medium heat; cook leeks, celery and fennel, stirring often, for 5 minutes.

Meanwhile, peel and thinly slice celery root; add to pan along with chicken stock and bag of herbs. Bring to boil; reduce heat and simmer for 25 minutes or until celery root is tender. Discard herbs.

In blender, pur?soup, in batches if necessary, until smooth, adding up to 1/2 cup (125 mL) more stock if soup is too thick. Season with salt and pepper to taste.

Parsnip Chips: Meanwhile, peel parsnips; using vegetable peeler, peel into thin strips. In deep skillet, heat oil over high heat; deep-fry parsnip, in batches, for 2 to 3 minutes or until golden. With slotted spoon, remove and drain on paper towels. Scatter over each bowl of soup.

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