Carrot-Parsnip Soup with Parsnip Chips |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Winter root vegetables, like carrots and parnsips, lend their complementary, slightly sweet flavors to this easy soup recipe. Ingredients:
2 tablespoons olive oil, divided |
2 1/2 cups chopped yellow onion |
3 cups coarsely chopped parsnip (about 1 pound) |
3 cups water |
2 1/2 cups coarsely chopped carrot (about 1 pound) |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup (1/8-inch-thick) slices parsnip |
1 tablespoon chopped fresh chives |
Directions:
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.
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.
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.
|
|