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1
Heat olive oil and butter in a medium saucepan over medium heat.
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2
Once butter foams, add leek and season well with salt and freshly ground white pepper.
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3
Cook, stirring occasionally, until leek is softened but not completely cooked, about 3 minutes.
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4
Add parsnips and stir to coat in oil.
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5
Cook until parsnips are softened but not completely tender, about 4 minutes.
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6
(Do not let the vegetables color.)
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7
Add cauliflower, stir, and cook for about 1 minute.
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8
Add salt and water.
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9
Bring to a simmer, reduce heat to medium low, and cook until vegetables are completely tender, about 8 to 9 minutes.
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10
Remove from heat and allow soup to cool slightly, about 10 minutes.
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11
Process in a blender until completely smooth.
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12
Return soup to the saucepan and place over medium-low heat.
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13
Taste and adjust seasoning as necessary.
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14
Trim top off beet and peel it, leaving a 1-inch-wide layer of skin near the top so that you dont dye your hand while slicing.
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15
Using a mandoline or vegetable peeler, make very thin slices of beetabout 8 whole slices or 1/3 cup.
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16
Fill a small saucepan with 1/2 inch oil.
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17
Heat over medium heat to 375 degrees F. Line a plate with paper towels and set aside.
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18
Add several beet slices and fry, shaking the pan a little, until beets crisp up, about 30 to 45 seconds.
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19
Remove beets from oil with a slotted spoon and place on the paper-towel-lined plate.
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20
Sprinkle with salt.
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21
Repeat with remaining beet slices.
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22
Serve soup topped with beet chips.
