Carrot-Parsnip Soup With Parsnip Chips
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine. Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch. Stir in more water or broth if you prefer a thinner consistency. —Tara Parker-Pope
INGREDIENTS
2 tablespoons olive oil, divided
2½ cups chopped yellow onion
3 cups coarsely chopped parsnip (about 1 pound)
3 cups water
2½ cups coarsely chopped carrot (about 1 pound)
2(14-ounce) cans fat-free, less-sodium vegetable broth
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup parsnip, cut into ⅛ inch slices
1 tablespoon chopped fresh chives
Directions:
Step 1
Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes
Step 2
Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
Step 3
Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.
Recipe Source: NYT Recipes