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Receta Celery Root Soup With Parsnip Chips
by Global Cookbook

Celery Root Soup With Parsnip Chips
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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

  1. In double thickness square of cheesecloth, tie together parsley, thyme and bay leaves; set aside.
  2. In large saucepan, heat butter over medium heat; cook leeks, celery and fennel, stirring often, for 5 min.
  3. Meanwhile, peel and thinly slice celery root; add in to pan along with chicken stock and bag of herbs.
  4. Bring to boil; reduce heat and simmer for 25 min or possibly till celery root is tender.
  5. Throw away herbs.
  6. 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.
  7. Season with salt and pepper to taste.
  8. Parsnip Chips:Meanwhile, peel parsnips; using vegetable peeler, peel into thin strips.
  9. In deep skillet, heat oil over high heat; deep-fry parsnip, in batches, for 2 to 3 min or possibly till golden brown.
  10. With slotted spoon, remove and drain on paper towels.
  11. Scatter over each bowl of soup.