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Ingredientes
- 2 sprg fresh parsley
- 2 sprg fresh thyme
- 2 x bay leaf
- 2 Tbsp. butter
- 1 c. minced leek, (white part only)
- 1 c. sliced celery
- 1 c. sliced fennel
- 1 lb celery root or possibly 1 pound jerusalem artichoke
- 4 c. chicken stock
- 1 pch salt
- 1 pch pepper Parsnip Chips
- 1 x parsnip
- 1/3 c. peanut oil
Direcciones
- In double thickness square of cheesecloth, tie together parsley, thyme and bay leaves; set aside.
- In large saucepan, heat butter over medium heat; cook leeks, celery and fennel, stirring often, for 5 min.
- Meanwhile, peel and thinly slice celery root; add in to pan along with chicken stock and bag of herbs.
- Bring to boil; reduce heat and simmer for 25 min or possibly till celery root is tender.
- Throw away herbs.
- In blender, puree soup, in batches if necessary, till smooth, adding up to 1/2 c. (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 min or possibly till golden brown.
- With slotted spoon, remove and drain on paper towels.
- Scatter over each bowl of soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 314g | |
| Recipe makes 4 servings | |
| Calories 249 | |
| Calories from Fat 214 | 86% |
| Total Fat 24.29g | 30% |
| Saturated Fat 6.83g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 483mg | 20% |
| Potassium 357mg | 10% |
| Total Carbs 5.96g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 0.81g | 1% |
| Protein 3.17g | 5% |
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