Cream of Parsnip Soup with Potato Crisps and Bacon (Emeril Lagasse) |
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Prep Time: 85 Minutes Cook Time: 70 Minutes |
Ready In: 155 Minutes Servings: 8 |
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Ingredients:
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 chives |
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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