Lorene's Produce Picks
BEER & WINE
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 green onions
How You Make It
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 green onions over soup.
Unit Of Measure
Pacific Organic Chicken Broth
Bamboo Cutting/Serving Board
Unit: 1 ea.
Bionaturae Crushed Tomatoes
Unit: 28.2 oz.
Field Day Organic Peanut Butter - Smooth/Unsalted
Unit: 18 oz.
Term and Conditions
Organic Delivery Articles
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