Carrot-Parsnip Soup With Sunchoke Chips | Parsnips | Boston Organics

Ingredients

• 2 Tbsp olive oil, divided
• 2 1/2 cups yellow onion, chopped
• 3 cups parsnips, coarsely chopped
• 3 cups water
• 2 1/2 cups carrot, coarsely chopped
• 24 oz vegetable broth
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup sunchokes, cut into 1/8 inch slices
• 1 Tbsp chopped fresh chives