Cream of Parsnip Soup with Potato Crisps and Bacon
Recipe courtesy Emeril Lagasse, 2000
This recipe received rave reviews; reviewers said that the bacon and potato crisps took the soup over the top so don't skip them. A cafe/bistro owner uses sweet potato crisps as a garnish because they are part of their regular menu.
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 fresh chives
Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery. Season with salt and pepper. Saute until the vegetables are soft, about 4 minutes. Add the bay leaf and garlic.
Add the stock and parsnips and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the parsnips are very soft, about 1 hour. Remove soup from heat and allow to cool a little. Discard bay leaf.
Using a hand-held blender, carefully puree soup until smooth. [The soup can be made in advance up to this point and refrigerated.] Stir in cream. Season with salt and pepper.
In a small saute pan, over medium heat, render bacon until crispy. Remove the bacon and drain on paper towels. Fry the potatoes in bacon fat until crispy and brown, about 3 to 4 minutes. Transfer potatoes to paper towel lined plate when done and keep warm in a 200° F. oven. Season with salt.
To serve, ladle the soup into serving bowls. Garnish with the crispy potatoes, bacon and fresh chives.
8 servings
Creamy Parsnip Soup
Bon Appétit | January 2001, from Claes Claesz, Amsterdam
"I enjoyed a delightful dinner at Restaurant Claes Claesz, an intimate place located in the Jordaan district of Amsterdam," writes Gretchen Method of Northville, Michigan. "Their cream of parsnip soup was simply wonderful. Could you get the recipe?"
There is no cream in this soup—pureeing the ingredients creates the silky texture.
2 1/4 pounds parsnips, peeled, cut into 1-inch pieces
3 tablespoons butter
1 small onion, chopped (about 1 cup)
8 cups vegetable stock or canned vegetable broth
1/8 teaspoon ground allspice
8 bacon strips, cooked, crumbled
Sour cream (optional)
Preheat oven to 400°F. Spread out parsnips in single layer on rimmed baking sheet. Roast parsnips until brown, stirring occasionally, about 30 minutes.
Melt butter in heavy large saucepan over medium heat. Add onion and sauté until beginning to brown, about 5 minutes. Add parsnips and sauté 5 minutes. Add stock and boil until parsnips are tender, about 5 minutes. Remove from heat.
Working in batches, puree soup in blender. Return to saucepan. Stir in allspice. Season with salt and pepper. (Can be made 2 days ahead. Cool, then cover and chill.)
Bring soup to simmer. Ladle into bowls. Top with bacon and dollop of sour cream, if desired, and serve.
Makes 8 (first-course) servings
