Potato-Parsnip Soup With Creme Fraiche And Bacon Recipe

Name: Potato-Parsnip Soup With Creme Fraiche And Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds potatoes, peeled and cut into chunks; 1 pound parsnips, peeled and cut into chunks; 1 onion, cut into large chunks; 3 cloves garlic, quartered; 3 tablespoons extra-virgin olive oil; 1 teaspoon smoked paprika; 1 teaspoon salt; freshly ground black pepper to taste; 1 (32 ounce) carton low-sodium vegetable broth; 1 pint half-and-half; 1 pinch salt to taste; Garnish:; 1 (7 ounce) container creme fraiche; 4 slices bacon strips, cooked and crumbled; 1/4 cup chopped fresh chives

Servings: persons

1 1/2 pounds potatoes, peeled and cut into chunks
1 pound parsnips, peeled and cut into chunks
1 onion, cut into large chunks
3 cloves garlic, quartered
3 tablespoons extra-virgin olive oil
1 teaspoon smoked paprika
1 teaspoon salt
freshly ground black pepper to taste
1 (32 ounce) carton low-sodium vegetable broth
1 pint half-and-half
1 pinch salt to taste
Garnish:
1 (7 ounce) container creme fraiche
4 slices bacon strips, cooked and crumbled
1/4 cup chopped fresh chives

1
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
2
Spread potatoes, parsnips, onions, and garlic on the prepared baking sheet. Drizzle olive oil on top. Season with paprika, salt, and pepper. Toss until evenly coated and spread back out into an even layer.
3
Roast in the preheated oven until browned in spots, about 40 minutes.
4
Transfer roasted vegetables to a large pot. Cover with vegetable broth. Bring to a simmer; cook until vegetables are very soft, about 30 minutes. Remove from heat.
5
Puree hot soup carefully with an immersion blender until smooth. Stir in half-and-half until thoroughly incorporated. Season with salt.
6
Ladle soup into bowls. Garnish each bowl with dollops of creme fraiche, bacon pieces, and chives.

411

kcal

Calories

Fat

Carbs

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 15 ingredients. The key ingredients include: 1 1/2 pounds potatoes, peeled and cut into chunks, 1 pound parsnips, peeled and cut into chunks, 1 onion, cut into large chunks, 3 cloves garlic, quartered, and more.

Yes, Potato-Parsnip Soup With Creme Fraiche 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.

Potato-Parsnip Soup With Creme Fraiche And Bacon

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