Cream of Parsnip Soup
adapted from Emeril
Ingredients:
- 2 tablespoons butter
- 2 cups chopped onions
- 1 cup chopped celery
- Salt Freshly ground black pepper
- 1 bay leaf
- 1 teaspoon chopped garlic
- 4 oz. of Glace de Poulet Lie Gold (chicken stock) reconstituted in 10 cups hot water
- 3 pounds parsnips, peeled and diced
- 1/4 to 1/2 cup heavy cream
- 6 ounces raw bacon, chopped
- 1 tablespoon chopped chives
You can substitute 2 oz. of Fond de Poulet Gold (white chicken stock) for the Glace de Poulet Lie Gold
Procedure:
Preheat the oven to 400 degrees F.
Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery. Season with salt and pepper. Sauti until the vegetables are soft, about 4 minutes. Add the bay leaf and garlic.
Add the reconstituted Glace de Poulet Gold 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. Discard bay leaf.
Using a hand-held blender, puree soup until smooth. Stir in cream. Season with salt and pepper.
Garnish with the crispy potatoes, bacon and chives.
Yield: 8 servings
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