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Cream of Parsnip Soup



3 tblsp butter
2 c chopped onions
1 c chopped celery
1 bay leaf
1 tsp chopped garlic
10 c chicken stock
3 lbs parsnips, peeled & diced
1/4-1/2 c heavy cream
6 oz raw bacon, chopped
1/2 lb new potatoes, thinly
sliced & soaking in cold water
1 tblsp chopped chives
Salt & Pepper


Melt the butter in a 6-quart stock pot. Add onions & celery. Season with salt & pepper. Saute until vegetables are soft. Add bay leaf & garlic. Add stock & parsnips. Bring to a boil. Reduce the heat and simmer, uncovered, until the parsnips are soft (~1 hour). Remove soup from heat and cool. Discard bay leaf. Using a hand-held blender, carefully puree soup until smooth. Stir in cream. Cook bacon until crispy and drain on paper towels. Fry potatoes in bacon fat until crispy and brown (~3-4 minutes). Drain potatoes on paper towels. Season with salt. Ladle soup into serving bowls. Garnish with the crispy potatoes, bacon and chopped chives.