Carrot Parsnip Soup with Crunchy Parsnip Chips

"Winter root vegetables come together in this soup to create a thick and creamy base with a delightful sweet taste. Parsnip chips sprinkled on top are a welcome crunch to this Fall dish. Tip: Stir in more water or broth for a thinner consistency."
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Item No. REC8852
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Easy
6
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Ingredients

  • olive oil, divided (2 tablespoons)
  • yellow onion, chopped (2 1/2 cups)
  • parsnip, peeled, chopped in 1-inch pieces (3 cups)
  • water (3 cups)
  • carrot, peeled, chopped in 1-inch pieces (2 1/2 cups)
  • vegetable broth (2 cans (14 ounces each))
  • salt (1/4 teaspoon)
  • ground black pepper (1/4 teaspoon)
  • parsnip, cut into â…›-inch slices (1/2 cup)

Utensils needed

  • Large Pot

Instructions

Step 1
1. Place a large pot over medium heat with 1 tablespoon olive oil. Add the onions and cook stirring occasionally until tender, about 10 minutes.

Step 2
2. Add chopped parsnip, water, carrot, and broth. Bring mixture to a boil. Then reduce heat and simmer until vegetables are tender, about 50 minutes. Remove pot from heat and let stand for 5 minutes.

Step 3
3. Assemble the immersion blender attachment on the power base. Submerge the blender head in the pot.

Step 4
4. Press and hold the power button to blend for about 2 minutes or until desired consistency is achieved. Use an up-and-down motion while blending. Make sure to tilt the blade away from your body and stop any time the vents of the blender head are no longer submerged.

Step 5
5. When blending is complete, remove immersion blender from the pot and stir in salt and pepper.

Step 6
6. Place a small saucepan over medium-high heat with 1 tablespoon oil. Add sliced parsnip and cook for 5 minutes or until lightly browned. Then transfer to a paper towel lined plate. Drain on paper towels.

Step 7
7. Ladle soup into bowls and top with parsnip chips.