Carrot-Parsnip Soup With Parsnip Chips
Winter root vegetables lend their complementary, slightly sweet flavours to this hearty bowl. Stir in more water or broth if you prefer a thinner consistency.
2 tablespoons olive oil, divided
2 1/2 cups finely chopped yellow onion
3 cups well chopped parsnip (about 1 pound)
3 cups water
2 1/2 cups well chopped carrot (about 1 pound)
2 to 3 cups reduced salt vegetable broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup parsnip, cut into 1/8 inch slices
1 tablespoon chopped fresh chives
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 for an hour 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.
Yield: 6 servings.