Cream of Parsnip Soup with Potato Crisps and Bacon

Recipe courtesy Emeril Lagasse, 2000

Show: Emeril LiveEpisode: Emeril's Thanksgiving Feast

Rated: 5 stars out of 5Rate itRead users' reviews (12)

RECIPE
COMMENTS & REVIEWS(12)

Cook Time:
1 hr 10 min
Level:
Intermediate
Yield:
8 servings

Times:

Prep: 1 hr 25 min
Inactive Prep: --
Cook: 1 hr 10 min
Total:: 2 hr 35 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Roasted Chestnut Soup with Dumplings

Picture of Cream of Parsnip Soup with Potato Crisps and Bacon Recipe

Photo: Cream of Parsnip Soup with Potato Crisps and Bacon

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 13

View all 13 Soup Collections

Comments & Reviews

recipe Cream of Parsnip Soup with Potato Crisps and Bacon
sarah irvine, CA 03-31-2009
Flag

surprising!
Rated: 5 stars out of 5

The fried potatoes and bacon is a must for this soup! The soup itself was good, but when you added the two items, it was out... of this world. Emeril is making me a fan of parsnip!Read more
recipe Cream of Parsnip Soup with Potato Crisps and Bacon
Ann Lake Zurich, IL 03-19-2009
Flag

Very good
Rated: 4 stars out of 5

This soup was very good. It was the first time I tried parsnips. I can't say they are my favorite thing but, they are not... bad and I think the recipe helps me appreciate them. I will definitely make this again.Read more
recipe Cream of Parsnip Soup with Potato Crisps and Bacon
Marcia Hamilton, OH 10-30-2008
Flag

Oven Temperature?
Rated: 5 stars out of 5

I am going to try this recipe since there are so many positive reviews. However, I am confused about why we are setting the... oven temperature...... It appears to be a stove-top recipe.Read more
recipe Cream of Parsnip Soup with Potato Crisps and Bacon
Linda Veneta, OR 10-27-2008
Flag

but why the oven temp?
Rated: 4 stars out of 5

Looks like a great recipe, and I will try it. But why have the oven temp set when it's not used?
recipe Cream of Parsnip Soup with Potato Crisps and Bacon
Eileen Stuart, FL 10-13-2008
Flag

OVER THE TOP!
Rated: 5 stars out of 5

Kudos to Emeril for executing an UNMATCHED recipe with perfection! Those who had never had parsnips before were totally taken... by surprise! I added a drizzle of truffle oil after the listed toppings...sealed the deal! Eileen Stuart, FloridaRead more
recipe Cream of Parsnip Soup with Potato Crisps and Bacon
PAULA Marquette, MI 08-18-2008
Flag

Slam dunk!
Rated: 5 stars out of 5

If I could have rated this one TEN stars, I would have! I am a chef at a cafe/bistro and, there is much importance placed of... the soups de jour. We just happened to get an extra large shipment of parsnips this week, so I had to get creative. Though it was a little more labor intensive, I boiled the parsnips by them selves and, carmelized the veggies seperately. Once the 'snips were done, I immersion blendered them all together. Also, we had some wonderful Pancetta on hand, so I swapped that out for the bacon. The result was an elegant yet down to earth offering and, my double batch sold out before lunch was over....success! Also, since we feature home made sweet potato chips, I used them as a topper rather than the potato crisps. A very nice contrast by way of color and flavor. Thank you , Emeril! I can see this one becoming a staple on our menue!Read more