1 large boiling potato
2 parsnips (about 1/2 pound), peeled and chopped fine
3 shallots, chopped fine (about 1/4 cup)
1 leek, trimmed, washed well, 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 heavy cream
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.
In a heavy saucepan heat 1″ oil to 360°F on a deep-fat thermometer and fry a parsnip that has been cut into thin strips in batches until golden brown, transferring with a slotted spoon to paper towels to drain. Season with salt. Serve soup topped with fried parsnip.
We thank epicurious.com for this recipe.