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Cauliflower-Parsnip Soup With Beet Crisps

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Cauliflower-Parsnip Soup With Beet Crisps

Ingredients

  • 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
  • 1 medium red beet
  • 1 cup peanut or canola oil, for frying
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