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1
Lightly peel the parsnips and discard the peels.
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2
Shave each parsnip with a vegetable peeler, working all the way around the vegetable until you get to its woody core.
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3
You'll know you've reached it because it will be rough instead of smooth and ivory-colored.
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4
Discard the core and place the shavings in a large bowl.
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5
Repeat with the remaining parsnips; you should have about 4 cups, lightly pressed.
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6
Discard the cores and reserve the shavings.
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7
Melt the butter in a large saucepan or soup pot over medium heat, add the onion and carrot and 1 tablespoon of salt, cover and reduce heat to low.
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8
Cook slowly, stirring occasionally, until the vegetables are soft, about 10 minutes.
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9
Do not let them scorch.
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10
Add the shaved parsnips and the potato, cover and continue to cook until the parsnips begin to wilt, about 5 minutes.
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11
Add the wine, cover and cook until the vegetables are quite tender, about 20 minutes.
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12
Add the chicken or vegetable broth, water, the bay leaf, nutmeg, a good grinding of black pepper and salt to taste.
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13
Cover and bring to a simmer.
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14
Cook until the vegetables are extremely soft, about 20 minutes.
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15
You should be able to crush the potato against the side of the pot.
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16
Discard the bay leaf.
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17
Using a slotted spoon, fill a blender about half full with the vegetables.
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18
Puree on low speed until coarsely ground.
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19
Then, with the motor running, slowly ladle in enough of the broth from the pot to make a smooth puree.
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20
Transfer the puree to a large bowl and repeat, using the remainder of the vegetables and broth (it will take about 3 additions).
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21
Taste and adjust the seasoning.
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22
If the parsnips were bitter, you may need to add up to 1 teaspoon sugar to balance it.
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23
(The soup can be made up to this point 3 days in advance and refrigerated, tightly covered.
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24
).
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25
When almost ready to serve, return the soup to the saucepan, pouring it through a strainer to remove any grainy bits.
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26
Bring to a simmer over medium-low heat.
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27
In a small bowl, whisk together the egg yolks and the whipping cream until they are smooth.
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28
When the puree has reached a simmer, spoon 1/2 cup of it into the cream and egg mixture and whisk until smooth.
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29
(This tempers the egg yolks, cooking them slightly so they won't curdle as easily when they're added to the saucepan.
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30
).
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31
Slowly whisk the cream and egg mixture into the puree and continue to cook, whisking frequently, until the soup has thickened slightly and the texture is silken, about 5 minutes.
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32
Do not let the soup boil or the egg will curdle.
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33
This makes about 9 cups of soup.
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34
Divide the soup among 6 shallow bowls and garnish with the crisp-fried pancetta.
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35
Serve immediately.
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36
CRISP-FRIED PANCETTA.
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37
Cut the pancetta into thin cross-wise slices (this is most easily done if the pancetta is still well-chilled).
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38
Heat 1 inch of oil in a medium skillet until it is hot enough to sizzle when a piece of pancetta is dipped into it.
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39
Fry the pancetta slices a few at a time until they are crisp, 20 to 30 seconds.
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40
Remove to a plate lined with a paper towel to drain.
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41
Once cooled, the pancetta will stay crisp at room temperature for several hours.
