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Parsnip: Cream of Parsnip Soup w/ Potato & Bacon

Source of Recipe

Emeril Lagasse


List of Ingredients

3 tablespoons butter
2 cups chopped onions
1 cup chopped celery
salt, fresh ground pepper
1 bay leaf
1 teaspoon chopped garlic
10 cups chicken stock
3 pounds parsnips, peeled, diced
1/4 cup heavy cream -- (1/4 to 1/2)
6 ounces raw bacon, chopped
1/2 pound new potatoes, thin sliced
soaking in cold water
1 tablespoon chopped chives


Recipe

Preheat the oven to 400ºF. Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery. Season with salt and pepper. SautÈ 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. Discard bay leaf. Using a hand-held blender, 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. Yield: 8 servings