Parsnip Soup with Bacon Lardons
Parsnips are the often overlooked relative to the carrot. They are white, starchier, sweeter and nuttier. I often mash parsnips with potatoes, or substitute them for carrots in mirapoix. This creamy soup makes a great appetizer or light meal.
-1/4 lb SRC Dry-Cured Bacon diced
-1/3 large white onion
-2 large parsnips
-1 celery stock
-1/3 cup cream
-1 T vermouth (optional)
-stock to cover vegetables
-freshly ground pepper to taste
-salt to taste
-chives to garnish
Note: duck confit also works well with this recipe
On low heat, saute the bacon lardons (or duck confit) until browned, remove and drain on a paper towel.
Sweat vegetables on low heat in the bacon (or duck) fat for about 15 minutes.
Turn up the heat and add the vermouth if using and cook until almost evaporated (about 2 minutes). Add stock to generously cover vegetables. Simmer until vegetables are very soft about 45 minutes.
Puree vegetables and stock. Stir in cream.
Adjust seasoning (remember that the bacon and duck will increase saltiness) and garnish with bacon lardons (or shredded duck) and chives just before serving.
makes about 1 quart/ 4 servings