Cream of Parsnip Soup with Potato Crisps and Bacon (Emeril Lagasse) Recipe

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Cream of Parsnip Soup with Potato Crisps and Bacon (Emeril Lagasse)
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Ingredients:

Directions:

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Using a hand-held blender, carefully puree soup until smooth. Stir in cream. Season with salt and pepper.
  5. 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. Season with salt.
  6. To serve, ladle the soup into serving bowls. Garnish with the crispy potatoes, bacon and chives.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 431.36 Kcal (1806 kJ)
Calories from fat 167.42 Kcal
% Daily Value*
Total Fat 18.6g 29%
Cholesterol 44.76mg 15%
Sodium 617.56mg 26%
Potassium 1191.09mg 25%
Total Carbs 52.84g 18%
Sugars 17.5g 70%
Dietary Fiber 10.43g 42%
Protein 14.79g 30%
Vitamin C 33.1mg 55%
Vitamin A 0.3mg 11%
Iron 2mg 11%
Calcium 101.3mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.4
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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