by F for Food
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my 28 recipes »
Photo by F for Food
F for Food's Notes:
Expand3 tablespoons unsalted butter Ask a question about this ingredient
1 medium onion, chopped Ask a question about this ingredient
1 cup chopped heirloom carrots Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
1 teaspoon grated garlic Ask a question about this ingredient
10 cups chicken stock Ask a question about this ingredient
1 pound parsnips, peeled and diced Ask a question about this ingredient
1/4 - 1/2 cup raw cream Ask a question about this ingredient
6 ounces raw bacon, chopped Ask a question about this ingredient
1/2 pound baby, new potatoes, quartered, boiled in chicken stock and divided Ask a question about this ingredient
Salt & pepper to taste Ask a question about this ingredient
Preheat the oven to 400 degrees F. Scatter the parsnips and carrots on a baking sheet with olive oil, salt and pepper. Roast until semi-tender, approximately 15-20 minutes.
Ask a question about this stepMelt the butter in a 6-quart stock pot over medium-high heat. Add the onion. Season with salt and pepper. Saute until the onion is soft, about 4 minutes. Add parsnips, carrots, half of the potatoes, bay leaf and garlic.
Ask a question about this stepAdd the stock and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until everything is very soft, about 1 hour. Remove soup from heat and allow to cool a little. Discard bay leaf.
Ask a question about this stepUsing an immersion blender, carefully puree soup until smooth. Stir in cream. Season with salt and pepper.
Ask a question about this stepIn a small saute pan, over medium heat, render bacon until crispy. Remove the bacon and drain on paper towels. Sautee the remaining 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.
Ask a question about this stepTo serve, ladle the soup into serving bowls. Garnish with the crispy potatoes and bacon.
Ask a question about this stepThis was a perfect way to apply my CSA Winter share. Delian. The bacon is key. But I used fage 2% yogurt instead of cream and it was great -- maybe the slight yogurt tang makes this a different dish altogether -- but I didn't miss the cream.
Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
I love this recipe. I used veggie stock and no bacon (used sour cream for a garnish) to make it vegetarian. Thanks, F for Food for posting it.