Carrot-Parsnip Soup with Parsnip Chips*

By mamapig

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

Preparation

Step 1

Heat 1 tsp oil in a Dutch oven over med heat. Add the onion, and cook 10 min. or until tender, stirring occasionally. Add chopped parsnip, water, carrot, and broth; bring to a boil. Reduce heat, and simmer 50 min. 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 lg bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.

Heat remaining 5 tsp oil in a sm saucepan over medium-high heat. Add parsnip slices; cook 5 min. or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.