Clean, peel and wash the parsnips. Slice 1 parsnip evenly into 1 mm thin slices. Mix with 1 tablespoon of oil, salt and pepper. Spread on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 100 °C/circulating air: 100 °C, most suitable! /gas: see
manufacturer) for about 1 hour, opening the oven from time to time to allow the moisture to escape. Remove from the oven and let it cool down.
Peel the onions. Peel, wash and chop parsley root and potatoes. Chop everything and remaining parsnips. Heat 1 tablespoon of oil in a saucepan. Fry the onions briefly. Add the remaining vegetables and potatoes and fry briefly.
Season with salt and pepper. Add 1 1⁄2 l water and stock, bring to the boil, cover and simmer for about 30 minutes.
In the meantime crumble the brown bread finely. Roast in a pan without fat while turning. Season with salt and take out. Wash parsley, shake dry and chop finely. Mix parsley and bread.
Finely puree the soup. Stir in crème fraiche. Heat soup again and season to taste. Serve with crumb mixture and vegetable chips.