Spinach-Parsnip Soup with Brie | culture: the word on cheese

Ingredients

• PARSNIP CHIPS:
• 1 medium parsnip (peeled and very thinly sliced into coins on a mandoline)
• Extra-virgin olive oil (for frying)
• Flaky sea salt (for sprinkling)
• SOUP:
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic (chopped)
• 1 onion (chopped)
• 3 medium parsnips (peeled and chopped (about 3 cups))
• 5 cups chicken stock
• 1 bunch spinach (tough stems trimmed (about 5 cups))
• 1¼ teaspoons kosher salt
• Freshly ground black pepper (to taste)
• 8 ounces brie (rind removed, cut into 1-inch pieces)