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1
Heat a soup pot over medium-high heat.
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2
Add the bacon and render until crisp.
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3
Remove the bacon, finely chop and reserve for later use.
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4
Spoon off all but a few tablespoons of the smoky drippings.
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5
Melt the butter into the drippings and reduce the heat a bit.
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6
Add the potatoes and stir to coat.
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7
Add the garlic, parsnips, onions, some black pepper and nutmeg.
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8
Add the parsley, then partially cover the pot and cook to soften, 15 to 20 minutes, stirring occasionally; the color of the veg should be light golden.
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9
Remove the parsley.
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10
Puree the vegetables with the stock (in batches if necessary) in a food processor or blender, or add the stock to the soup pot and use an immersion blender.
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11
Stir in the reserved bacon bits then season the soup with salt.
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12
Cool the soup and store for a make-ahead meal.
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13
Reheat over medium-high heat and add in the cream.
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14
Serve in shallow bowls with chives to garnish, and buttered rolls to dunk.
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15
Place the chicken in a pot over a bed of bay leaves, garlic, celery, parsley, carrots and onions.
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16
Sprinkle with salt and fill the pot with water to cover the chicken.
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17
Sprinkle in a few peppercorns.
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18
Bring the water to a boil, then reduce to a simmer and cook 45 minutes, turning occasionally.
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19
Turn off the heat and cool the chicken in the broth.
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20
Separate the meat from the bones and skin.
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21
Reserve the meat and discard the bones and skin.
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22
Strain the stock.
