2 tablespoons olive oil, divided
2 ½ cups yellow onion, chopped
3 cups parsnips, coarsely chopped
3 cups water
2 ½ cups carrot, coarsely chopped
24 oz vegetable broth
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup sunchokes, cut into 1/8 inch slices
1 tablespoon chopped fresh chives
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl and the fried sunchoke chips add a complementary crunch to this soup's smooth texture.
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 sunchoke slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle sunchoke chips and chives over soup.
Adapted from New York Times Cooking