Peel parsnips and carrots. Thinly slice the narrow parsnip ends for your Parsnip “Snips”. Set aside. Chop the remaining parsnips and carrots into small similar size chunks so they will cook evenly.

Heat 1 tablespoon olive oil in soup pot over medium low heat. Add onion, cover and cook until tender, about 7 minutes. Add the chopped carrots and parsnips along with the broth. Bring to a boil. Reduce heat to low, cover and simmer for about 30 minutes or until vegetables are tender. Remove from heat.

In batches, ladle soup mixture into a blender and blend until smooth. Keep hand on top of blender lid to prevent it from blowing off from the steam. Remove carefully to let steam escape. Pour pureed carrot mixture into another pot and repeat. Taste and stir in salt and pepper. If you are using canned stock, you may not need salt. With fresh stock, you will need more.

While soup is cooking, make the “Snips”. Place the parsnip slices on a baking sheet and coat them with olive oil, salt and pepper. Place in a 375° oven for about 5-10 minutes or until they are golden brown. Cool them on a paper towel lined plate.

To serve, ladle the soup into bowls and garnish with the “Snips” and sliced fresh chives or green onions.