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%
- 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
- 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.