Creamy Potato Soup with Crispy Vegetable Strips

Ingredients

• 600 g Potatoes
• 300 g Parsnips
• 400 ml vegetable oil
• Salt
• 1 onion
• 0.5 stalk leek
• 2 EL Butter
• 800 ml vegetable broth
• 100 ml whipping cream
• pepper (ground)
• Nutmeg (freshly grated)

Instructions

1. 1.

   Peel the potato and parsnip root, then slice lengthwise into very thin strips with a mandoline or paring knife. Rinse well and pat dry. Heat oil in a pot to 170°C and fry the vegetable strips in batches until golden brown. Remove, drain on kitchen paper, and lightly salt.

2. 2.

   For the soup, peel and dice the remaining potatoes and parsnips, wash and cube them. Wash the leek, trim, and cut into thin rings. In a pot melt butter and sauté onion until translucent. Add the diced vegetables and leeks, cook briefly, then pour in broth. Simmer over medium heat for about 20 minutes, add cream, bring to a gentle boil, then puree with an immersion blender. Season with salt, pepper, and nutmeg, taste, and adjust.

3. 3.

   Serve the soup in bowls, garnished with the crispy vegetable chips.