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Carrot-Parsnip Soup with Parsnip Chips
What You Need
• 2 tablespoons olive oil, divided
• 2 ½ cups chopped yellow onion
• 3 cups coarsely chopped parsnip
• 3 cups water
• 2 ½ cups coarsely chopped carrot
• 32 oz chicken broth
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ cup (1/8-inch-thick) slices parsnip
• chopped 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.


Product NameUnit Of MeasureQty
Chives 1 bunch
Yellow Onion 1 ea.
Parsnips 1 lb.
Rainbow Carrots 2 # bag
Pacific Organic Chicken Broth 32 oz.
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