- Portion size 4 servings
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.