Receta Celery Root Soup With Parsnip Chips
Ingredientes
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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.