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1
Peel parsnips. Shave each parsnip with vegetable peeler, working until you get to its woody core. (Core will be rough instead of smooth) Discard core; place shavings in a large bowl.
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2
Melt butter in large saucepan over med heat. Add onion, carrot, and 1 Tbls of salt. Cover and reduce heat to low. Cook slowly, stirring occasionally, until veggies are soft, about 10 min.
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3
Add shaved parsnips and potato, cover and cook until parsnips begin to wilt, about 5 min. Add wine, cover & cook until veggies are quite soft, about 20 min.
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4
Add chicken or vegetable broth, water, bay leaf, nutmeg, black pepper and salt to taste. Cover & bring to a simmer. Cook until vegetables are extremely soft, about 20 min.
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5
Discard bay leaf. Fill a blender about half full with veggies. Puree on low speed until coarsely ground. Slowly ladle in enough broth to make a smooth puree. Transfer puree to a large bowl and repeat until all is pureed.
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6
Adjust seasonings. If parsnips were bitter, you can add up to 1 tsp sugar to balance it. (The soup can be made up to this point 3 days in advance and refrigerated, tightly covered.)
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7
Before serving, return soup to the saucepan, pouring it through strainer to remove grainy bits. Simmer briefly over medium-low heat.
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8
In a small bowl, whisk together egg yolks and whipping cream until smooth. Spoon 1/2 cup of the simmering puree into the cream and egg mixture. Whisk until smooth.
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9
Slowly whisk the cream/egg mixture into puree and cook, whisking frequently, until soup has thickened slightly and the texture is silken, about 5 minutes. Do not let soup boil or the egg will curdle.
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10
Divide soup among 6 shallow bowls; garnish with crisp-fried pancetta.
