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Description
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.
Ingredients
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2tablespoons olive oil, divided 2 1/2cups chopped yellow onion 3cups coarsely chopped parsnip (about 1 pound) 3cups water 2 1/2cups coarsely chopped carrot (about 1 pound) 2(14-ounce) cans fat-free, less-sodium vegetable broth 1/4teaspoon salt 1/4teaspoon freshly ground black pepper 1/2cup parsnip, cut into 1/8 inch slices 1tablespoon chopped fresh chives
Directions
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 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. 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.
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