Parsnip and celeriac soup XL

Parsnip and celeriac soup XL
Makes: 80-100 portions
Prep time:
Cook time:
Total time:
  • 12.5 kg parsnip
  • 2 kg celeriac’s
  • 1 kg potatoes
  • 2.5 kg onion
  • 50 gr garlic
  • 0.5 kg double cream
  • 2 kg apples or pear
  1. Peel the parsnips, celeriac’s and potatoes and finely dice them.
  2. Chop the onion and garlic.
  1. Melt some butter in a saucepan.
  2. Add the parsnips, celeriac’s and potatoes and sauté them on a medium heat without browning them. Cook until soft.
  3. Add the onions and garlic. Continue cooking the vegetables on a medium heat and stirring occasionally. When the vegetables are soft, add enough milk and water to just cover the vegetables. Season with salt and pepper.
  4. Let the soup simmer until the vegetables are fully cooked, about 30 min. Puree the soup with a stick blender.
  5. Place a colander or fine sieve above a clean pan. Pour the soup in the sieve and puree again until really smooth. If the soup is too thick, add some warm water, milk or stock.
  6. Add the cream. Reheat the soup and taste for seasoning.
  7. Dice the apple or pear.
  8. When ready to serve, ladle the soup in a (warm) bowl and sprinkle with the apple or pear bits.
Stuff to know
This quantity will make 80-100 portions.
Only add the apple or pear when serving the soup. If not, the fresh fruit will disintegrate too quickly.
Just before serving, you can add to the soup some cooked bacon bits
The liquid needed to make the soup can be (a mix of) milk, water or even some white wine. The more milk you use, the more ‘creamy’ and richer the soup will become.
The binding in the soup comes from the vegetables. If the soup is too thick after pureeing, stir in some water, stock or cream until you have the desired consistency.
Dice the vegetables finely so they cook evenly. Only puree the soup when the vegetables are really soft.