New York Times
Carrot-Parsnip Soup With Parsnip Chips
Author:Tara Parker-Pope
10 Ingredients
1 hour 10 mins
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine. Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch. Stir in more water or broth if you prefer a thinner consistency.
Serves
1
Serves
1
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