Photo: Cream of Parsnip Soup with Potato Crisps and Bacon Recipe
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.
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By kschertz
on March 19, 2011
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I finally found something my kids (ages 8 and 11 like with parsnips. They are very adventurous with the items in our CSA weekly produce box, but I had trouble finding a recipe with parsnips they enjoyed. This hit the mark. Very delicious. The bacon is a must, but the potato crisps are unnecessary. I will leave them out next time as I think they actually detracted from the soup and took more time to make. I halved the recipe and used shallots instead of onion, because that's all I had.
By ginger.sampson_...
washington, 47
on March 22, 2010
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Aside from all of the chopping this recipe was super easy and very tasty.
By Aaaadriaaaannn
san marcos, tx
on December 07, 2009
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I had never tried parsnips before so I grabbed some at the store to experiment with something new. This recipe is great and made me like parsnips. I did change a few things. I cooked a smaller amount and still used the same amount of bay leaf so it was stronger than it would have been in a bigger batch. I liked it this way. I also caramelized the onions before adding anything else to the pot.
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