Ingredients
- 50g butter
- 100g onion, finely chopped
- 400g celeriac
- 400g parsnip
- 1 litre white chicken stock
- 100ml cream
- parsnip chips
- white truffle oil
Method
Melt the butter in a deep pan, add the onion, peeled and roughly cut parsnip and celeriac and cook without colouring, for a few minutes, stirring occasionally with a wooden spoon. Add the stock, bring to the boil and skim. Simmer until all the ingredients are tender.
Pass the soup through a fine sieve or process in a food processor until smooth. Place into a clean pan, and boil again, adjust the consistency with the cream and season.
To serve, place into a demitasse cup or small bowl and garnish with parsnip chips and a drizzle of truffle oil.
Parsnip chips
Peel extra parsnip and slice very thinly. Deep fry parsnip strips in hot oil until brown and crispy. Drain thoroughly on absorbent paper.
Karen Goodwin-Roberts
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