soup Carrot-Parsnip Soup with Parsnip Chips
By á-27150
Ingredients
- 2 tablespoons olive oil, divided
- 2 1/2 cups chopped yellow onion
- 3 cups coarsely chopped parsnip (about 1 pound)
- 3 cups water
- 2112 cups coarsely chopped carrot (about 1 pound)
- 2 (14-ounce) cans fat-free, less-soCiium chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black: pepper
- 112 cup (1/8-inch-thick) slices parsnip
- 1 tablespoon chopped fresh chives
Details
Preparation
Step 1
Heat 1 teaspoon oil in a Dutch oven over medium heal 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. t.. j
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 suces: cook 5 minutes or until lightly
browned. tuming occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.
Note:
Stir in more water or broth if you prefer a thinner consistency.
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