Ingredients

For the soup:
1 tablespoon Extra-virgin olive oil
1 tablespoon Unsalted butter
1 Medium leek, white and pale green parts only, halved lengthwise, rinsed, and thinly sliced crosswise
1 cup Peeled, coarsely chopped parsnips (about 2 medium parsnips)
2 cups Cauliflower florets (about 1/2 a small head), coarsely chopped
1 teaspoon Kosher salt
2 3/4 cups Water
For the beet crisps:
1 Medium red beet
1 cup Peanut or canola oil, for frying

Description

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