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1
Preheat the oven to gas 7, 220C, fan 200C To make the soup, put the parsnips, carrot, onion, garlic and rosemary sprigs in a nonstick roasting pan.
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2
Pour the oil over and toss to coat.
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3
Spread out and season with pepper and the crushed chillies, (if using).
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4
Roast for 35-40 minutes, until tender and golden, turning halfway through.
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5
Meanwhile, prepare the garnish.
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6
Drawn a vegetable peeler down the length of the parsnip, and then the carrot, to make long ribbons.
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7
Pat dry on kitchen paper.
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8
Pour enough oil into a medium frying pan to cover the bottom by about 5mm (1/4 in).
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9
Heat the oil then drop in the vegetable ribbons and fry for about 30 seconds, or until just starting to colour.
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10
Stir to stop them sticking together.
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11
Remove with a slotted spoon and drain on kitchen paper, then set aside.
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12
Remove the rosemary from the roasting tin.
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13
Take out the garlic and squeeze it from the skins back into the tin.
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14
Stir in the stock, then ladle the soup into a food processor or blender, in batches if necessary, and puree until smooth.
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15
Pour the soup into a saucepan, pour in the cream and gently heat until warmed through.
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16
Season with salt and pepper to taste.
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17
Serve the soup in bowls, topped with the vegetable crisps.
