Carrot-Parsnip Soup with Parsnip Chips

Directions

1. 1
   Heat 1 teaspoon oil in a Dutch oven over medium heat.
2. 2
   Add the onion, and cook 10 minutes or until tender, stirring occasionally.
3. 3
   Add chopped parsnip, water, carrot, and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender.
4. 4
   Remove from heat; let stand 5 minutes.
5. 5
   Place half of carrot mixture in a blender; process until smooth.
6. 6
   Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
7. 7
   Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat.
8. 8
   Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally.
9. 9
   Drain on paper towels.
10. 10
    Sprinkle parsnip chips and chives over soup.