Creamy Roasted Parsnip-Carrot Soup with Crispy Bacon and Potatoes
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Author Notes: This is a beautiful and complex soup filled with the beauties I picked up at the farmers’ market this past Sunday morning: parsnips, heirloom carrots, baby potatoes, garlic, an onion, raw cream, and bacon. - F for Food
Serves 6-8
- 3 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 cup chopped heirloom carrots
- 1 bay leaf
- 1 teaspoon grated garlic
- 10 cups chicken stock
- 1 pound parsnips, peeled and diced
- 1/4 - 1/2 cup raw cream
- 6 ounces raw bacon, chopped
- 1/2 pound baby, new potatoes, quartered, boiled in chicken stock and divided
- Salt & pepper to taste
- 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.
- Melt 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.
- Add 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.
- Using an immersion blender, carefully puree soup until smooth. 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. 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.
- To serve, ladle the soup into serving bowls. Garnish with the crispy potatoes and bacon.
- This recipe was entered in the contest for Your Best Root Vegetable Side
Tags: autumnal, bacon, carrots, cozy, fallish, parsnips, potatoes , root vegetables, soup, warms you up from the inside
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6 months ago mward
This is delicious! It was great with the bacon and potatoes, of course, but my leftover soup (w/no bacon or potato) was wonderful, also. Thanks!
6 months ago F for Food
That's so rad! I'm really happy you made it and that it worked out so well!
over 1 year ago Ilex
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.
over 1 year ago jeannepmeyer
This 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.
over 1 year ago Bevi
I concur.
over 1 year ago Niknud
Mmmm...wow. Love the bacon. Sounds decadent and totally delicious!