Tuesday, November 14, 2006

Thanksgiving Recipes - Soup

Cream of Parsnip Soup –

3 T. butter

2 C. chopped onions

1 C. chopped celery



1 bay leaf

1 t. chopped garlic

10 chicken stock

3 lbs. parsnips, peeled and diced

¼ - ½ c. heavy cream

6 ounces bacon, chopped

½ lb. new potatoes, thinly sliced and soaking in cold water

1 T. chopped chives

Melt butter in a 6-qt. stock pot over medium-high heat. Add the onions and celery. 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 stiring 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. Discard bay leaf. Using a hand-held blender, puree soup until smooth. Stir in cream. Season with salt and pepper. In a small sauté pan, over medium heat, render bacon until crispy. Remove the bacon and drain on paper towels. Fry the potatoes in bacon fat until crispy and brow n, about 3-4 minutes. Transfer potatoes to paper towel lined plate when done. Season with salt. To serve, ladle the soup into serving bowl. Garnish with the crispy potatoes, bacon and chives.

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