Cream Of Parsnip Soup With Crisp Fried Pancetta Recipes

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet.
• Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
• Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.
• Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.

Steps:

• Fry bacon until crisp.
• Crumble and set aside.
• Heat oven to 400F.
• Put parsnips on a cookie sheet in a single layer.
• Roast until brown, turning occasionally, 25-30 minutes.
• Melt butter on medium heat.
• Saute onion until it begins to brown, about 5 minutes.
• Add parsnips.
• Saute 5 minutes.
• Add stock.
• Bring to a boil.
• Boil until parsnips are tender, about 5 minutes.
• Let mixture cool a bit.
• Put in blender in batches and puree until smooth.
• Pour back into pot.
• Stir in the allspice, and salt and pepper, if desired.
• Top with the bacon.

Steps:

• Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes
• Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
• Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.

Steps:

• Working lightly, peel the parsnips and cut off the bottoms and tops. Continuing to use the vegetable peeler, cut away and save the rest of the parsnip down to its woody core, catching the thin slices in a wide soup pot. The color of the vegetable will change from creamy white to ivory when you get to the core. Discard the cores.
• Add the butter, onion, potato and salt to the parsnip in the soup pot along with one-third to one-half cup of the water. Place the pot over low to medium-low heat, cover it tightly and cook slowly, "sweating" the vegetables until they begin to become tender, about 20 to 25 minutes. Stir from time to time to keep the vegetables from sticking and scorching.
• Add the tarragon and parsley and continue to sweat the vegetables another 5 minutes. Add the remainder of the water, increase the heat to medium and cook uncovered until the vegetables are completely tender, about 15 minutes.
• Remove the tarragon and parsley sprigs and, using a slotted spoon, transfer as much as you can of the solids from the soup pot into a blender. With the lid of the blender removed (cover the top with a paper towel), pulse the blender to chop the vegetables. If necessary, add a little water or cooking broth.
• After the vegetables are chopped, turn the blender on the lowest speed and gradually work your way up to the highest. When you start pureeing the vegetables, they'll jump up the sides but then they'll subside and remain at much the same level no matter the speed of the blender. With the motor running, add the rest of the liquid and any vegetables left over and puree until completely smooth.
• Wipe out the pot to remove any bits of vegetable and then pour the pureed soup back into it. Heat through over low heat and taste and correct the salt.
• Beat the sour cream with a spoon to soften it.
• Divide the soup among 4 warmed soup bowls and dribble in a bit of sour cream in a decorative pattern.

Steps:

• Scrape the parsnips, and cut into thin sticks about a quarter of an inch thick and three inches long. Discard the woody core of each parsnip.
• Drop the parsnips into a saucepan of boiling salted water, and cook until they are almost tender (about 3 minutes). Remove and pat dry with paper towels.
• Melt butter in a large frying pan. Sprinkle parsnips with salt and pepper, and add to the butter. Fry over medium heat until the parsnips are crisp and golden. If necessary, add more salt. Serve immediately.

Steps:

• Heat butter in a large pot over medium heat. Add leeks (reserving 1/2 cup for garnish). Cook, stirring, 5 minutes.
• Add parsnips, apples, potato, broth, and 4 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.
• Working in batches, puree soup in a blender until smooth. Return it to pot; stir in cream. Season with salt and pepper. Serve with Leek Garnish.
• To make leek garnish, in a large skillet, heat 1 tablespoon butter over medium-high. Add reserved 1/2 cup leeks; cook, stirring, until golden brown, about 3 minutes.