Celeriac and potato with parsnip crisps

Ingredients

1 Tbsp	Olive oil, plus extra
1	Onion, small, finely diced
300 g	Celeriac (Main)
2 cloves	Garlic, finely chopped
1 tsp	Fresh thyme, plus extra to garnish
1 cup	Vegetable stock
½ cup	Cream
3	Potatoes, peeled (Main)
½	Parsnips, peeled and thinly sliced
1 to taste	Salt & freshly ground pepper

Directions

1. Peel the celeriac and roughly chop. Heat the oil in a large saucepan.
2. Add the onion, garlic and thyme, stir for a few minutes then add the diced potato and celeriac.
3. Pour over the stock and cream then add enough water to barely cover then turn the heat down to low.
4. Season. Simmer for 30 minutes or until the potato and celeriac are tender.
5. Heat 2 Tbsp olive oil over a high heat, then add the parsnip slices in batches, cooking until crispy. Drain on paper towels.
6. Puree the soup and serve in warm bowls topped with the parsnip crisps and a little thyme.