Velvety Parsnip Soup with Smoky Bacon Garnish

Velvety Parsnip Soup with Smoky Bacon Garnish

Prep Time

 

Cook Time

 

Serves

 
Velvety Parsnip Soup with Smoky Bacon Garnish

Recipe Courtesy of Cooking.com.

If you are unfamiliar with the alluring, bittersweet parsnip, try this soup. Think carrot flavor, only more grown-up. This pureed vegetable soup recipe is wildly versatile: just use the following 4:1 formula – 4 cups vegetable of choice with 1 cup onion.

Nutrition Facts per Serving:

Calories: 299 Fat, Total: 17g Carbohydrates, Total: 27g
Cholesterol: 11mg Sodium: 309mg Protein: 10g
Fiber: 7g % Cal. from Fat: 51% % Cal. from Carbs: 36%

Product Recommendation


ABC Valueline Ladle, Stainless, 2 oz, Each, Stainless

Product Recommendation


KitchenAid Immersion Blender, White

Ingredients

  • 3 thick-sliced applewood-smoked bacon strips
  • 2 tablespoons olive oil or 2 tablespoons reserved bacon drippings
  • 1 cup thinly sliced onion
  • 4 cups coarsely chopped peeled parsnips
  • 4 cups (or more) canned reduced-sodium chicken broth

Preparation

  • 1 Cook bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Transfer to paper towels; drain. Reserve drippings, if desired. Crumble bacon into small pieces.
  • 2 Heat olive oil or reserved bacon drippings in heavy 3-quart saucepan over medium-low heat. Add onion; saute until crisp-tender, about 5 minutes. Add parsnips and saute until juices form, about 5 minutes. Add broth. Bring soup simmer. Reduce heat to low and simmer soup until parsnips are very tender, about 20 minutes. Remove from heat.
  • 3 Using immersion blender, puree soup in saucepan. Season to taste with salt. Thin soup with more broth, if desired. Return soup to simmer over low heat.
  • 4 Ladle soup into 4 soup bowls. Sprinkle with crumbled bacon and serve.

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