PREPARATION

  1. Peel the parsnips and cut them into cubes.
  2. Chop the shallot.
  3. Heat the butter in a stockpot and fry the shallots.
  4. Add the parsnip and cook gently for a bit.
  5. Then add white wine. Add 900 ml water, whipped cream, stock cubes, thyme and bay leaf.
  6. Let everything simmer for twenty minutes.
  7. Remove the bay leaf and thyme and puree the soup with a hand blender.
  8. Season with salt, pepper and nutmeg.
  9. How to make the chips
  10. How to make the chips
  11. Use a cheese slicer to slice the parsnip into thin slices.
  12. Fry them until they are golden brown at 180 degrees.
  13. Drain on kitchen paper, sprinkle with coarse sea salt and chili powder.
  14. Garnish the plates just before you serve them with the chips!