- 3 tablespoons butter
- 2 cups chopped onions
- 1 cup chopped celery
- freshly ground black pepper
- 1 bay leaf
- 1 teaspoon chopped garlic
- 10 cups chicken stock
- 3 pounds parsnips, peeled and diced
- 1/4 to 1/2 cup heavy cream
- 6 ounces raw bacon, chopped
- 1/2 pound new potatoes, thinly sliced and soaking in cold water
- 1 tablespoon chopped chive
Preheat the oven to 400°F.
- Melt the butter in a 6-quart stockpot over medium-high heat.
- Add the onions and celery and 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 and allow to cool a little. Discard bay leaf.
- Using a blender, carefully puree soup until smooth. Stir in cream. Adjust seasoning.
- In a small sauté pan, over medium heat, render bacon until crispy. Remove the bacon and drain on paper towels. Leave the bacon fat in the pan.
- 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. Serve topped with bacon and potatoes.