I made this soup on Easter for family - I did not like it at all and the 'chips' were a disappointment! Some people ate all theirs and thought it was fine. Too thick and not a lot of flavor in IMHO.
Carrot-Parsnip Soup with Parsnip Chips
Winter root vegetables, like carrots and parnsips, lend their complementary, slightly sweet flavors to this easy soup recipe.
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- Calories: 159
- Calories from fat: 28%
- Fat: 4.9g
- Saturated fat: 0.7g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 0.6g
- Protein: 3.7g
- Carbohydrate: 26.4g
- Fiber: 6.4g
- Cholesterol: 0.0mg
- Iron: 0.8mg
- Sodium: 388mg
- Calcium: 61mg
- 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
- 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.
Stir in more water or broth if you prefer a thinner consistency.
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