Click here for full recipe: Cream of Parsnip Soup with Potato Crisps and Bacon

1. Saute the vegetables
Melt butter in a large pot. Add diced onions, celery and seasoning. Saute until soft. Then add bay leaf, garlic, and diced parsnip.

2. Add stock and simmer
The stock should just cover the vegetables. Bring to a boil. Reduce heat and simmer uncovered, until parsnips become soft. Note that your stock will reduce.

3. Blend well
Using a hand-held blender, puree soup until smooth. Stir in cream and season to taste. Remember to discard your bay leaf.

4. Garnish and serve
Dice bacon and slice potatoes thin. Fry separately. Ladle soup into bowls and garnish with potatoes, bacon and chives.