PARSNIP AND POTATO SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Heat a soup pot over medium-high heat. Add the bacon and render until crisp. Remove the bacon, finely chop and reserve for later use. Spoon off all but a few tablespoons of the smoky drippings. Melt the butter into the drippings and reduce the heat a bit. Add the potatoes and stir to coat. Add the garlic, parsnips, onions, some black pepper and nutmeg. Add the parsley, then partially cover the pot and cook to soften, 15 to 20 minutes, stirring occasionally; the color of the veg should be light golden. Remove the parsley. Puree the vegetables with the stock (in batches if necessary) in a food processor or blender, or add the stock to the soup pot and use an immersion blender. Stir in the reserved bacon bits then season the soup with salt.
- Cool the soup and store for a make-ahead meal. Reheat over medium-high heat and add in the cream. Serve in shallow bowls with chives to garnish, and buttered rolls to dunk.
- Place the chicken in a pot over a bed of bay leaves, garlic, celery, parsley, carrots and onions. Sprinkle with salt and fill the pot with water to cover the chicken. Sprinkle in a few peppercorns. Bring the water to a boil, then reduce to a simmer and cook 45 minutes, turning occasionally. Turn off the heat and cool the chicken in the broth. Separate the meat from the bones and skin. Reserve the meat and discard the bones and skin. Strain the stock.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
random Channel to 100 suds
[email protected]I've never had parsnip and potato soup before, but I'm glad I tried it. It's a delicious and unique soup that I'll definitely be making again.
Masroor Alam
[email protected]This soup is perfect for a cold winter day. It's hearty, filling, and packed with vegetables.
Stephanie Morgan
[email protected]I'm not a big fan of parsnips, but I actually enjoyed this soup. It was creamy and flavorful, and the parsnips weren't too overpowering.
Jeri Presley
[email protected]This soup is a great way to use up leftover parsnips and potatoes. It's also a very affordable meal.
Asraf Sheikh
[email protected]Meh.
Moriya Hanuka
[email protected]This soup is a keeper! It's easy to make, affordable, and absolutely delicious. I'll be making it again and again.
Bikash Kandel
[email protected]I was pleasantly surprised by this soup. I'm not usually a fan of parsnips, but they were delicious in this recipe. The soup was creamy and flavorful, and I loved the addition of the herbs.
Md Sipu Ahmed
[email protected]Not my favorite soup. It was too thick and bland for my taste.
Abdiaziiz Ziyech
[email protected]This soup was a disappointment. The flavors were bland, and the texture was watery. I wouldn't recommend it.
Aakash Budha
[email protected]Easy to make and absolutely delicious! The parsnips added a unique sweetness to the soup, and the potatoes gave it a hearty texture. I'll definitely be making this again.
Mosa Hazel
[email protected]5 stars! This soup exceeded my expectations. It's creamy, flavorful, and packed with vegetables. I served it with crusty bread for dipping, and it was a hit with my family.
Tvoje Mama
[email protected]This soup is the epitome of comfort food! The parsnips and potatoes yielded a creamy, rich texture, and the addition of the vegetables and herbs elevated it to a whole new level. It's the perfect meal to warm up with on a chilly day.
Puskar Puskar
[email protected]This parsnip and potato soup was a delightful culinary experience. The flavors of the parsnips and potatoes harmonized perfectly, creating a velvety smooth and comforting broth. I added a touch of freshly chopped parsley for an extra burst of flavor,