Cream of Parsnip Soup

In a saucepan, saute shallots and parsnips with butter to cover. Pour in hot vegetable stock. Cook parsnips until soft and then puree with cream in a blender. Season with salt, pepper and a little lemon juice. Whip up with a hand blender. Serve in warmed plates and garnish with vegetable chips and chives. For the vegetable chips, thinly slice the root vegetables (preferably with a bread slicer). Lightly salt them, let them soak in water and pat them dry with kitchen paper. Dry in the oven with the door slightly open at 80 °C (possibly hot air) for approx. 1.5 hours.

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