Creamy Roasted Parsnip-Carrot Soup with Crispy Bacon and Potatoes

By • September 23, 2011 6 Comments

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 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
  1. 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.
  2. 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.
  3. 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.
  4. Using an immersion 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. 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.
  6. To serve, ladle the soup into serving bowls. Garnish with the crispy potatoes and bacon.

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