Ingredients

For the soup:

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 medium leek, halved lengthwise, rinsed, and thinly sliced crosswise (white and pale green parts only)
• 1 cup peeled, coarsely chopped parsnips (about 2 medium parsnips)
• 2 cups coarsely chopped cauliflower florets (about 1/2 a small head)
• 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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