Celery Root Soup with Parsnip Chips

In double thickness square of cheesecloth, tie together parsley, thyme and bay leaves; set aside.

In large saucepan, melt butter over medium heat; cook leeks, celery and fennel, stirring often, for 5 minutes.

Meanwhile, peel and thinly slice celery root; add to pan along with chicken stock and bag of herbs.

Bring to boil; reduce heat and simmer for 25 minutes or until celery root is tender.

Discard herbs.

In blender, purée soup, in batches if necessary, until smooth, adding up to 1/2 cup (125 mL) more stock if soup is too thick.

Season with salt and pepper to taste.

Meanwhile, peel parsnips; using vegetable peeler, peel into thin strips.

In deep skillet, heat oil over high heat; deep-fry parsnip, in batches, for 2 to 3 minutes or until golden.

With slotted spoon, remove and drain on paper towels.

Scatter over each bowl of soup.