Submitted by editor
To be honest, we're almost more excited about the parsnip chips than we are about the soup. Parsnip chips!
4 servings
For the Celery Root Soup
2 sprigs fresh parsley
2 sprigs fresh thyme
2 bay leaves
2 tbsp butter
1 cup chopped leek (white part only)
1 cup sliced celery
1 cup sliced fennel
1 lb. celery root or 1 lb. jerusalem artichoke
4 cups chicken stock
Salt and pepper to taste
For the Parsnip Chips
1 parsnip
1/3 cup peanut oil
Celery Root Soup
1. In double thickness square of cheesecloth, tie together parsley, thyme and bay leaves; set aside.
2. In large saucepan, melt butter over medium heat; cook leeks, celery and fennel, stirring often, for 5 minutes.
3. Meanwhile, peel and thinly slice celery root; add to pan along with chicken stock and bag of herbs.
4. Bring to boil; reduce heat and simmer for 25 minutes or until celery root is tender.
5. Discard herbs.
6. In blender, purée soup, in batches if necessary, until smooth, adding up to 1/2 cup (125 mL) more stock if soup is too thick. (You can also use an immersion blender for this.)
7. Season with salt and pepper to taste.
Parsnip Chips
1. Meanwhile, peel parsnips; using vegetable peeler, peel into thin strips.
2. In deep skillet, heat oil over high heat; deep-fry parsnip, in batches, for 2 to 3 minutes or until golden.
3. With slotted spoon, remove and drain on paper towels.
4. Scatter over each bowl of soup.
Photo: Stuart Spivack via Creative Commons
Please note that these recipes for the 100 Mile Challenge have been provided by users who may not be professional cooks. Food Network Canada has not tested these recipes and therefore cannot make any representation as to the results.
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