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Parsnip-Pear Puree Soup With Parsnip Chips
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5 medium parsnips, peel all and chop four into large dice
2 medium ripe pears, peeled, seeded and chopped into large dice
1 medium red potato, peeled and chopped into large dice
1 medium onion, peeled and chopped into large dice
4 cups water or vegetable stock (not too strong)
2 bay leaves
Sea salt and pepper, to taste
1/2 cup vegetable oil for shallow frying parsnip chips (optional)
1 teaspoon grapeseed oil
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 Add the
four parsnips, pears, potato, onions and bay leaves to the water or vegetable stock in a soup pot. Simmer until parsnips are very tender.
Meanwhile, take the remaining parsnip and shave the flesh with a potato peeler to produce long, very thin shavings. Heat the vegetable oil over medium-high heat in a small
frying pan and shallow-fry the parsnip shavings until golden brown and crispy. Drain well and place on paper towels for several minutes to remove any excess oil.
Puree soup in blender on high speed. Add and adjust seasonings to desired taste. Pour into warm soup bowls. Garnish with parsnip chips, and drizzle the grapeseed oil around
the edges.
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