Cream of Parsnip Soup with Potato Crisps and Bacon Recipe

Name: Cream of Parsnip Soup with Potato Crisps and Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 400 degrees F.
2
Melt the butter in a 6-quart stock pot over medium-high heat.
3
Add the onions and celery.
4
Season with salt and pepper.
5
Saute until the vegetables are soft, about 4 minutes.
6
Add the bay leaf and garlic.
7
Add the stock and parsnips and bring the mixture to a boil.
8
Reduce the heat to medium and simmer, uncovered, until the parsnips are very soft, about 1 hour.
9
Remove soup from heat and allow to cool a little.
10
Discard bay leaf.
11
Using a hand-held blender, carefully puree soup until smooth.
12
Stir in cream.
13
Season with salt and pepper.
14
In a small saute pan, over medium heat, render bacon until crispy.
15
Remove the bacon and drain on paper towels.
16
Fry the potatoes in bacon fat until crispy and brown, about 3 to 4 minutes.
17
Transfer potatoes to paper towel lined plate when done.
18
Season with salt.
19
To serve, ladle the soup into serving bowls.
20
Garnish with the crispy potatoes, bacon and chives.

1420

kcal

Calories

Fat

Carbs

205

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons butter, 2 cups chopped onions, 1 cup chopped celery, Salt, and more.

Yes, Cream of Parsnip Soup with Potato Crisps and Bacon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream of Parsnip Soup with Potato Crisps and Bacon

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