Ingredients

3 tablespoons butter
2 cups chopped onions
1 cup chopped celery
Salt
Freshly ground black pepper
1 bay leaf
1 teaspoon chopped garlic
10 cups chicken stock
3 pounds parsnips, peeled and diced
1/4 to 1/2 cup heavy cream
6 ounces raw bacon, chopped

1/2 pound new potatoes, thinly sliced and soaking in cold water
1 tablespoon chopped chives

Directions

Preheat the oven to 400 degrees
F.

Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery.
Season with salt and pepper. Saute until the vegetables are soft, about 4 minutes. Add the
bay leaf and garlic.

Add the stock and parsnips and bring the mixture to a boil. Reduce the heat to medium and
simmer, uncovered, until the parsnips are very soft, about 1 hour. Remove soup from heat
and allow to cool a little. Discard bay leaf.

Using a hand-held blender, carefully puree soup until smooth. Stir in cream. Season with
salt and pepper.

In a small saute pan, over medium heat, render bacon until crispy. Remove the bacon and

drain on paper towels. Fry the potatoes in bacon fat until crispy and brown, about 3 to 4
minutes. Transfer potatoes to paper towel lined plate when done. Season with salt.

To serve, ladle the soup into serving bowls. Garnish with the crispy potatoes, bacon and
chives.