Mushroom and Parsnip Soup with Peely Crisps

This is a simple soup with a classy finish. Don't throw away those spud peelings; simply heat up a little vegetable or sunflower oil in a pan and add the peelings for a minute or two until golden brown. These can then be placed on top of the soup for that 'restaurant' touch!

Mushroom and Parsnip Soup with Peely Crisps
Feeds 4

300g chestnut mushrooms, sliced
2 tbsp olive oil
1 onion, roughly chopped
1 clove garlic, sliced
2 medium potatoes, peeled and diced
3 medium parsnips, peeled and diced
1 litre chicken stock, fresh or made from cube
Salt and pepper
2 tbsp Greek yoghurt or double cream

To make the peely crisps:
In a small pan, pour in 2 inches of sunflower or vegetable oil. Heat up and test it is ready by dropping in a piece of potato peel. If it is ready, it will fizz and rise to the surface. Add the rest of the peel and cook for 1-2 minutes, stirring with a slotted spoon until crisp and and golden. Remove and place onto kitchen roll, season with a little salt and set aside until ready.

To make the soup:
1 - In a deep pan, heat the oil and add the mushrooms. Stir through until they begin to soften, then add the onion and garlic and cook until softened.
2 - Add the potatoes and parsnips along with the chicken stock. Bring to the boil then simmer for 10-15 minutes or until the parsnips and potato are soft.
3 - Use a hand blender or pour into a blender and whizz until the vegetables are thoroughly combined. Taste for seasoning and then stir in the Greek yoghurt or double cream.
4 - Serve in deep bowls with a pile of the peel crisps.