Celery & parsnip soup

Ingredients

• 60ml olive oil
• ½ bunch celery chopped
• 2 parsnips (about 450g) peeled & chopped
• 1 bulb fennel
• 1 small brown onion
• 1 clove of garlic thinly sliced
• 2 bay leaves
• 1.5lt stock
• Cream (optional)

Method

Sweat celery, fennel, parsnip, onion, garlic and bay leaves
until soft and just starting to colour. Add stock and
simmer gently until vegetables are soft (about 30min).
Blitz with a hand blender. For a smoother soup you can
pass through a sieve. Return to a clean pan and season.
You could add cream at this point if you wish.

Serve hot with crusty bread and butter.

Prepared by
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email [email protected].