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12 Days of Soup—Day 3

Carrot and Parsnip Soup with Parsnip Crisps* = considerably tastier than the dread Pirate Roberts beet soup.


*Just ‘cause it sounds cooler than chips.

The parsnip is the carrot’s spicy albino cousin. It almost has a really subtle cinnamon/nutmeg flavor (imo). Plus, it has more vitamins and minerals than the carrot (which is odd, because I usually go by the rule of thumb of the darker the better).

This soup is definitely hearty and packs a lot of flavor but something about it feels off. I would love to make it again but would tweak it for round 2. For me, the chips totally upstaged the soup itself. So, if nothing else, make them.

Carrot-Parsnip Soup With Parsnip “Crisps” —(adapted from the NY Times)

  • Olive oil for coating the pan and frying the chips
  • 1 onion
  • 3-4 medium parsnips
  • 2-3 medium carrots
  • 2-4 cups veggie or chicken broth depending on how thick you want your soup
  • Salt and pepper to taste
  • Chives for garnish (check your yard, you might have some growing wild)

The Chips

  1. You’ll need a mandolin for this part. You could use a sharp knife and spend thrice the time and still end up with uneven chips OR you could spring the $15 for a mandolin. It doesn’t need to be pricey.*
  2. Scrub parsnips and cut off the greens if attached. Hold the parsnip fat-side to the mandolin grate for bigger chips and slice on the second thinnest setting. Before you wreck your hands trying to get that last bit of parsnip, stop slicing about half-way up the parsnip. Set aside the skinny half. Repeat with remaining parsnips, saving skinny halves.
  3. If you have a go-to frying/baking chip method, go for it. Otherwise, drown coat your largest cast-iron in olive oil (only about 1/8in deep, if that) and crank up to high heat.
  4. Once the oil is sizzling, lay in the parsnip chips in batches, careful not to overcrowd. Remove to a paper towel once they start to brown. Add in more chips and oil as needed and lower the heat if they crisp too fast. Eat immediately. Set aside for the soup.

The Soup

  1. Chop up those leftover parsnip ends along with the carrots and onion. Sear on high heat for a few minutes.
  2. Add in the broth, cover, bring to boil. Lower heat and let simmer until carrots and parsnips are tender.
  3. Run through a blender with salt and pepper.
  4. Top with chips and fresh chives. Enjoy!

*My scarred hands might recommend splurging on an expensive, safe one that doesn’t occasionally eat your skin. However, I’m a clutz and would probably injure myself either way.

Soup #4, Cauliflower Green Tea, coming soon.

Filed under Soup food parsnip carrot chive vegetable healthy seasonal roots