1 large red potato, diced
2 parsnips, diced
3 shallots, chopped fine
1 leek (white & pale green part only), chopped fine
25 ml parsley leaves, chopped 2 tbsp
50 ml butter 1/4 cup
500 ml chicken broth 2 cup
250 ml apple cider or juice 1 cup
125 ml heavy cream 1/2 cup
FRIED PARSNIPS
vegetable oil for deep frying
1 parsnip, peeled & cut into thin strips
In a large pot; cook potatoes, 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; puree mixture in batches and transfer to a large saucepan. Stir in cider or juice, cream, salt and pepper to taste and cook over moderately high heat, stirring occasionally, until heated through. Keep soup warm.
FRIED PARSNIPS:
In a heavy saucepan; heat oil to 350 F (180 C) on a deep-fat thermometer and fry parsnip strips in batches until golden brown, transferring with a slotted spoon to paper towels to drain. Garnish soup with fried parsnip.
Serves 4