Cream of Parsnip Soup with Potato Crisps and Bacon

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.