for 4 person

Soup

1 tbsp	olive oil
1	onion, finely chopped
300 g	parsnip, diced
150 g	celeriac, diced
8 dl	vegetable bouillon
1 dl	cream
	salt and pepper to taste

Herb oil

½ dl	olive oil
2 sprig	sage, roughly chopped
½ bunch	parsley, roughly chopped
1 handful	vegetable crisps

How it's done

Soup

Heat the oil in a pan, add the onion, sauté for approx. 5 mins. until translucent. Add the parsnips and celeriac, cook for a further 5 mins. Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx. 20 mins. Puree until smooth, return to the pan, bring to the boil, pour in the cream, season.

Herb oil

In a blending cup, puree the oil with all the other ingredients up to and including the parsley. Serve the herb oil and crisps with the soup.

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