This is a print preview of "Cream Of Parsnip Soup With Potato Crisps And Bacon" recipe.

Cream Of Parsnip Soup With Potato Crisps And Bacon Recipe
by Global Cookbook

Cream Of Parsnip Soup With Potato Crisps And Bacon
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 8

Ingredients

  • 3 Tbsp. butter
  • 2 c. minced onions
  • 1 c. minced celery Salt to taste Freshly-grnd black pepper to taste
  • 1 x bay leaf
  • 1 tsp minced garlic
  • 10 c. chicken stock
  • 3 lb parsnips peeled, diced
  • 1/4 c. heavy cream - (to 1/2 c.)
  • 6 ounce raw bacon minced
  • 1/2 lb new potatoes thinly sliced, and soaking in cool water
  • 1 Tbsp. minced chives

Directions

  1. Preheat the oven to 400 degrees.
  2. Heat the butter in a 6-qt stock pot over medium-high heat. Add in the onions and celery. Season with salt and pepper. Saute/fry till the vegetables are soft, about 4 min. Add in the bay leaf and garlic.
  3. Add in the stock and parsnips and bring the mix to a boil. Reduce the heat to medium and simmer, uncovered, till the parsnips are very soft, about 1 hour. Remove soup from heat. Throw away bay leaf.
  4. Using a hand-held blender, puree soup till smooth. Stir in cream. Season with salt and pepper.
  5. In a small saute/fry pan, over medium heat, render bacon till crispy. Remove the bacon and drain on paper towels. Fry the potatoes in bacon fat till crispy and brown, about 3 to 4 min. Transfer potatoes to paper towel lined plate when done. Season with salt.
  6. To serve, ladle the soup into serving bowls. Garnish with the crispy potatoes, bacon and chives.
  7. This recipe yields 8 servings.