Celery and parsnip soup with bottarga
Prep
15m
Cook
50m
serves
4
Tobie Puttock's celery and parsnip soup with bottarga
Tobie takes a favourite winter soup - celery and parsnip - and dresses it up with a luxurious Italian accessory, bottarga.
Ingredients (11)
- 1/4 cup (60ml) olive oil, plus extra to drizzle
- 1/2 bunch celery, stalks chopped
- 2 large parsnips (about 450g total), peeled, cut into 1cm rounds
- 1 large or 2 baby fennel bulbs, finely chopped, fronds reserved
- 1 small onion, roughly chopped
- 1-2 garlic cloves, thinly sliced
- 2 bay leaves
- 1.5L (6 cups) chicken or vegetable stock, heated
- 1/2 cup (125ml) pure (thin) cream
- 80g piece bottarga* (optional)
- Crusty bread, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Heat oil in a large saucepan over medium heat. Add chopped celery, parsnip, fennel, onion, garlic and bay leaves and gently cook, stirring, for 15 minutes or until just starting to colour. Add stock and bring to the boil over high heat, then reduce heat to medium-low and simmer for 30 minutes or until vegetables are soft.
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2.Allow the soup to cool for a few minutes, then remove and discard bay leaves. Puree the soup with a stick blender, or in batches in a blender, until smooth. (For a smoother texture, pass the soup through a sieve.) Return the soup to a clean saucepan, fold in the cream and season to taste with sea salt and freshly ground black pepper, then gently warm through over low heat.
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3.Ladle the soup into bowls, scatter with fennel fronds and drizzle with olive oil. Coarsely grate the bottarga over the soup, then serve with crusty bread.'
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