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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
- 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 cups 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 Recipe for Autumn Soup
- This recipe was entered in the contest for Your Best Root Vegetable Side
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