Easy celeriac parsnip soup

Must Try

During a sudden  craving for celeriac, Culy’s Liselotte discovered this super fast and above all delicious soup. Delicious for lunch as well as in the evening, or in a small glass as an amuse-bouche.

  • 1 celeriac
  • 1 parsnip
  • 2 medium onions
  • 3 cloves of garlic
  • A few sprigs of fresh thyme and oregano
  • 1 bay leaf
  • 2 cubes of chicken stock
  • 1.5 liters of boiling water
  • 125 ml whipped cream
  • Blender

Chop the onions and fry them in a dash of olive oil in a large pan together with the herbs, pepper and salt. In the meantime, peel and cut the celeriac and parsnip into equal-sized cubes. The smaller the pieces, the faster the soup will be ready.

When the onions start to become translucent, add the garlic, celeriac and parsnips and fry for five minutes. Crumble the stock cubes over the mixture and add the water until the vegetables are just covered.

Bring the mixture to the boil and let it simmer for 15 minutes on low heat with the lid on the pan. Check whether the vegetables are cooked by pricking them with a fork or knife. Is this the case? Then remove the sprigs of herbs and the bay leaf.

Puree the soup with a stick blender until smooth and add a little extra water if you think the soup is still too thick. Finally, stir in the cream, season with salt and pepper (if needed) and enjoy!

Tip: do you want to make a delicious amuse-bouche? Make the soup a little softer and creamier by adding another 125 milliliters of cream. Strain the soup and serve in nice glasses.

Source: Culy by culy.nl
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