- 1 large boiling potato
- 2 parsnips (about 1/2 pound), peeled and chopped fine
- 3 shallots, chopped fine (about 1/4 cup)
- 1 leek (white and pale green part only), halved lengthwise, washed, and chopped fine
- 2 tablespoons chopped fresh parsley leaves
- 1/2 stick (1/4 cup) unsalted butter
- 2 to 2 1/2 cups chicken broth
- 1 cup apple cider or juice
- 1/2 cup milk or half and half
for fried parsnips
- vegetable oil for deep-frying parsnip
- 1 parsnip, peeled and cut into thin strips
Peel potato and cut into 1/4-inch dice. In a heavy kettle cook potato, parsnips, shallots, leek and parsley in butter over moderate heat, stirring, until leek is softened, about 12 minutes. Add broth and simmer, covered, 20 minutes, or until vegetables are very soft. In a blender purée mixture in batches and transfer to a large saucepan. Stir in cider or juice, cream, and salt and pepper to taste and cook over moderately high heat, stirring occasionally, until heated through. Keep soup warm.
Make fried parsnip:
In a heavy saucepan heat 1 inch oil to 360°F. on a deep-fat thermometer and fry parsnip strips in batches until golden brown, transferring with a slotted spoon to paper towels to drain. Season fried parsnip with salt.
Serve soup topped with fried parsnip.
Adapted from Gourmet, November 1995