Parsley Root Soup with Chips

Wash, peel and chop the parsley root. Melt some butter in a pot and sauté the roots in it. Add the chicken stock and simmer for about 8 minutes until the parsley roots are soft. Meanwhile, finely slice the peeled potato and deep-fry in enough hot oil to make crispy chips. Lift out and drain on paper towels. Stir the whipped cream into the soup, bring to the boil again briefly. Then puree in a blender and strain through a sieve. Add the whipped cream and blend again briefly. Pour into a warmed soup plate and serve garnished with the crispy chips.

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