Celeriac and Parsnip Soup
Ingredients:
- Butter - 50g.
- Onion - 200g, finely chopped.
- Celeriac - 800g.
- Parsnip - 800g.
- White chicken stock - 2.5 litres.
Instructions:
- Melt the butter in a deep skillet. Add peeled onion, roughly cut parsnips and celeriac. Cook without color for a few minutes, stirring occasionally with a wooden spoon. Add the stock; boil and skim. Boil all the ingredients slowly at low temperature until tender. Pass the soup through a fine sieve (Alternate method: process the soup in a food processor) until smooth. Place into a clean pan, and reboil, adjusting the consistency and seasoning as per your preference. Your celeriac soup is ready.
- Peel and cut the extra parsnips into very thin slices. Saute in hot oil until brown and crispy. Drain thoroughly on absorbent paper to let soak excess oil. You now have your Parsnip chips.
- Pour soup into a warm bowl. Garnish with parsnip chips and a drizzle of olive oil. Serve hot.
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