Tested till perfect Celery Root Soup with Parsnip Chips

Celery Root Soup with Parsnip Chips

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By The Canadian Living Test Kitchen

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


    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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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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