Noah Oliphant :: Recipes :: Parsnip Vichyssoise

Made this one up tonight. A very delicious version of a classic potato soup. It has been raining here so I wanted to make soup!

Yield: 4
Prep time: 30 Minutes
Cook Time: 45 Minutes
Course: Soups/Stews

Ingredients:

• 1 Large Potato - Peeled
• 1 Large Parsnip - Peeled
• 1 Sweet Onion
• 2 Leeks
• 2 Cloves Garlic
• 2 Shallots
• 4 Cups Chicken Stock or Broth
• 4 Slices Bacon
• 1 Cup Heavy Cream
• 3 Tbsp Butter
• Salt and Pepper

Instructions:

Start a heavy pot over medium heat.

Cut the bacon into thin strips, and cook in your heavy pot until the fat has rendered and the bacon is just cooked.  Remove the bacon and reserve.

Add the butter.  Slice the onions  and add to your pot.  Slice the shallots and add.  Mince the garlic and add.  Cook, stirring often until the onions turn clear.

Chop the parsnip, potato, and leeks.  Throw them in.  Cook for about 10 minutes, stirring often.

Pour in the chicken stock, cover, and reduce to low heat.  Simmer for 45 minutes.

Remove from heat and puree in a blender or food processor in batches.  Be carefull!  That soup is hot!

Return to your heavy pot and stir in the cream.  Taste it and add lots of pepper and some salt if needed.

Serve hot or cold... and sprinkle some of that bacon on top!