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Peel potato and cut into 1/4-inch dice.
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In a heavy kettle cook potato, parsnips, shallots, leek and parsley in butter over moderate heat, stirring, until leek is softened, about 12 minutes.
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Add broth and simmer, covered, 20 minutes, or until vegetables are very soft.
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In a blender purée mixture in batches and transfer to a large saucepan.
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Stir in cider or juice, cream, and salt and pepper to taste and
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Cook over moderately high heat, stirring occasionally, until heated through.
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Keep soup warm.
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Make fried parsnip:
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In a heavy saucepan heat 1 inch oil to 360°F. on a deep-fat thermometer and fry parsnip strips in batches until golden brown, transferring with a slotted spoon to paper towels to drain. Season fried parsnip with salt.
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Serve soup topped with fried parsnip.