Celery & Parsnip Soup

Serves 4-6

 

 

 

Celery and fennel give this soup a lovely fresh, delicate flavor.

Warm and soothing is a good description!

 

• 1.5L chicken stock
• 1/4 cup olive oil, plus extra to drizzle
• 1/2 bunch celery stalks, chopped ( I used the inner stalks for sweeter flavor)
• 2 large parsnips(about 450g)peeled and cut into 1cm rounds
• 2 baby or 1 large fennel bulb, finely chopped, fronds reserved
• 1 small onion, finely chopped
• 2 garlic cloves, thinly sliced
• 2 bay leaves
• 1/2 cup pure thin cream

Heat oil in large saucepan over medium heat. Add chopped celery, parsnip, fennel, onion, garlic, and bay leaves and gently cook, stirring , for 15 minutes until just starting to colour.

Add stock and bring to boil over high heat, then reduce heat to medium-low and simmer for 30 minutes or until vegetables are soft.

Allow soup to cool for a few minutes, then remove bay leaves. Puree the soup with a stick blender until smooth.

Return soup to saucepan, fold in the cream and season to taste with sea salt and freshly ground black pepper. (Careful not to boil or cream will separate, just reheat gently)

Ladle into warmed soup bowls, scatter with fennel fronds and drizzle with olive oil.

Serve with crusty bread.

So easy, but delicious!

 

Cutlets