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Add a photoServings: 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
- Preheat the oven to 400 degrees.
- 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.
- 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.
- Using a hand-held blender, puree soup till smooth. Stir in cream. Season with salt and pepper.
- 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.
- To serve, ladle the soup into serving bowls. Garnish with the crispy potatoes, bacon and chives.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 566g | |
| Recipe makes 8 servings | |
| Calories 408 | |
| Calories from Fat 149 | 37% |
| Total Fat 16.75g | 21% |
| Saturated Fat 7.15g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 1119mg | 47% |
| Potassium 2312mg | 66% |
| Total Carbs 54.67g | 15% |
| Dietary Fiber 17.7g | 59% |
| Sugars 19.39g | 13% |
| Protein 11.63g | 19% |
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