Side Pannel
Roasted Parsnip Soup with Bacon and Shallots
Roasted Parsnip Soup with Bacon and Shallots
- Recipe Submitted by Rosemary on 11/28/2014
Category: Healthy Recipes, Soups
Ingredients List
- 5 ”“ 6 medium parsnips, peeled and cut into a 1/2 inch cube (roughly 2 1/2 cups)
- 2 teaspoons olive oil
- 1/2 teaspoon sea salt
- 4 strips bacon
- 4 large shallots, peeled and sliced
- 2 tablespoon bacon fat
- 1 tablespoon butter
- 3 cups broth
- 6 bay leaves (fresh, if possible)
- 2 cups water
- 1/4 cup white wine
- 1 ”“ 2 teaspoons sea salt
- 1/2 teaspoon fresh ground pepper
- pinch celery seed
Directions
1. Preheat the oven to 425 degrees. Spread the cubed parsnips on a large rimmed baking sheet. Drizzle with olive oil and sprinkle with salt. Roast parsnips until golden brown, roughly 25 ”“ 30 minutes. Use a spatula to turn them over half way through. Remove from oven and set aside to cool.
2. Meanwhile, in a dutch oven or large pot, cook the bacon strips over medium-high heat until crisp. Remove the bacon strips and pour off all but 2 tablespoons bacon fat. Add the butter and shallots, and sauté until the shallots are golden brown and have crisped on the edges. Reserve 2 tablespoons sautéed shallots.
3. Slice the bacon into thin crosswise strips. Reserve 2 tablespoons bacon, and mix with the reserved shallots, set aside.
4. Add the parsnips and bacon to the pot, and cook for a minute or two. Add the broth and bay, bring up to a boil and then reduce heat and simmer for 20 minutes. Remove the bay leaves and set aside. Using a blender or hand blender, puree the soup, adding 1 ”“ 2 cups water as needed until it is thick, but velvety.
5. Gently heat the puree. Add the wine and stir. Check salt levels, and add 1 ”“ 2 teaspoons as needed. Add the pepper and celery seed. Ladle into bowls, and garnish with reserved shallot and bacon mixture, a twist of ground black pepper, a bay leaf, and maybe a bit of toast.
2. Meanwhile, in a dutch oven or large pot, cook the bacon strips over medium-high heat until crisp. Remove the bacon strips and pour off all but 2 tablespoons bacon fat. Add the butter and shallots, and sauté until the shallots are golden brown and have crisped on the edges. Reserve 2 tablespoons sautéed shallots.
3. Slice the bacon into thin crosswise strips. Reserve 2 tablespoons bacon, and mix with the reserved shallots, set aside.
4. Add the parsnips and bacon to the pot, and cook for a minute or two. Add the broth and bay, bring up to a boil and then reduce heat and simmer for 20 minutes. Remove the bay leaves and set aside. Using a blender or hand blender, puree the soup, adding 1 ”“ 2 cups water as needed until it is thick, but velvety.
5. Gently heat the puree. Add the wine and stir. Check salt levels, and add 1 ”“ 2 teaspoons as needed. Add the pepper and celery seed. Ladle into bowls, and garnish with reserved shallot and bacon mixture, a twist of ground black pepper, a bay leaf, and maybe a bit of toast.
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