Sunday, March 10, 2013

Creamy Parsnip and Potato Soup with Bacon

This was definitely a winner!  Enjoy it as the snow melts and softening fields mean the harvest of spring-dug parsnips, which are extra sweet after a stay in the ground through the winter concentrates their sugars.

If you can't bear to use heavy cream, skip it or substitute milk.  It won't be the same, though.  For a still-tasty vegetarian version, skip the bacon and use vegetable stock.

1 Tbsp butter
2-3 large shallots, finely chopped (or 1 medium onion)
2 1/2 lbs parsnips, peeled and sliced (woody cores removed if needed)
2 1/2 lbs potatoes, peeled and cubed
Chicken stock
1/4 tsp ground nutmeg
1 cup heavy cream
4-6 strips cooked bacon
Salt to taste

Melt the butter in a soup pot.  Add the shallots and saute over medium heat for 2-3 minutes.  Add the parsnips and potatoes and enough stock to cover.  Bring to a boil, then reduce heat and simmer until the vegetables are tender, 15-20 minutes.

When the vegetables are tender, puree the soup using an immersion blender or do it in batches in a regular blender.  Turn off the heat and stir in the nutmeg, cream, bacon, and salt.  Serve hot.

Serves 4-6.

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