Cream Of Parsnip Soup With Potato Crisps And Bacon

Recipe Ingredients

3 tablespoons	45ml	Butter
2 cups	125g / 4.4oz	Chopped onions
1 cup	110g / 3.9oz	Chopped celery
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Bay leaf
1 teaspoon	5ml	Chopped garlic
10 cups	2370ml	Chicken stock
3 lbs	1362g / 48oz	Parsnips - peeled, diced
1/4 cup	59ml	Heavy cream - (to 1/2 cup)
6 oz	170g	Raw bacon - chopped
1/2 lb	227g / 8oz	New potatoes - thinly sliced,
		And soaking in cold water
1 tablespoon	15ml	Chopped chives

Recipe Instructions

Preheat the oven to 400 degrees.

Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery. Season with salt and pepper. Saute until the vegetables are soft, about 4 minutes. Add the bay leaf and garlic.

Add the stock and parsnips and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the parsnips are very soft, about 1 hour. Remove soup from heat. Discard bay leaf.

Using a hand-held blender, 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. Fry the 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, bacon and chives.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-SP12) - from the TV FOOD - NETWORK

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