Amanda Laird: Celeriac and potato with parsnip crisps

Celeraic and potato soup with parsnip crisps. Photo / Babiche Martens

Serves 4

300g piece of celeriac
1 Tbs olive oil, plus extra
1 small onion, finely diced
2 cloves garlic, finely chopped
1 tsp fresh thyme leaves, plus extra to garnish
3 potatoes, peeled
1 cup vegetable stock
½ cup cream
Water
Salt and freshly ground black pepper
½ parsnip, peeled and thinly sliced

1 Peel the celeriac and roughly chop. Heat the oil in a large saucepan. Add the onion, garlic and thyme, stir for a few minutes then add the diced potato and celeriac.

2 Pour over the stock and cream then add enough water to barely cover then turn the heat down to low. Season. Simmer for 30 minutes or until the potato and celeriac are tender.

3 Heat 2 Tbs olive oil over a high heat then add the parsnip slices in batches - cooking until crispy, then drain on paper towels.

4 Puree the soup and serve in warm bowls topped with the parsnip crisps and a little thyme.