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.
Ingredients
- 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.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 5 gramsCalories: 171Saturated Fat: 1 gramUnsaturated Fat: 4 gramsSodium: 566 milligramsSugar: 11 gramsFiber: 8 gramsCarbohydrate: 31 gramsProtein: 3 grams
Source: https://cooking.nytimes.com/recipes/1015092-carrot-parsnip-soup-with-parsnip-chips