Recipes

Celeriac and parsnip soup

With crispy fried onion

  1. Prepare the vegetables. Peel the celeriac and the parsnips. Cut them in 2-3cm chunks. Slice the leek.
  2. Melt the butter in a pot, add the vegetables and the salt. Cover and stew over a low heat for 10-15 minutes stirring from time to time.
  3. Pour in the stock and the milk, increase the heat and bring the soup to boil. Cover, reduce the heat and simmer the soup for about 25 - 30 minutes until the vegetables are completely soft.
  4. Meanwhile, roughly chop the onion. Coat it with the flour. Heat the oil in a deep saucepan. Drop the onions in hot oil and fry until golden brown. Remove the onions from the saucepan and drain on paper towels. Season lightly with salt.
  5. Blend the soup until very smooth. Serve it sprinkled with the fried onion and/or chives.
Notes: 

Hmmm...yummy. Especially the crispy onion. It was the first time I did it myself and I was really happy with the result.
You know that you actually have a chance to try the soup? I'll be cooking it based on the organic ingredients provided by reason2.be during the amazing Sunbeams Tree Planting Event 2012. Participating, you can contribute to a tree planting campaign of the Jane Goodall Institute in Congo (Africa). Check the sunbeams website for more information and join us on Sunday 18 March!

Courses:
Soups
Cuisines:
Any
Serves:
6
Preparation:
It takes 15 minutes to prepare, 40 minutes to cook.

Ingredients

For the soup

  • 2 tablespoons butter
  • half a bulb celeriac, peeled (about 300g)
  • 2 parsnips, peeled (about 200g)
  • 1 leek, white part only (about 80g)
  • 3 potatoes, peeled (about 300g)
  • sea salt (about 1/2 teaspoon)
  • 1l vegetable stock
  • 500ml milk
  • chives (optional)
  • salt to season

for the crispy onion

  • 1 onion, peeled
  • 1 tablespoon flour
  • oil for frying

Cookware