Wednesday, March 23, 2011

Carrot Parsnip Puree with Bacon: Part II

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clark

 A delicious twist on my standard puree (Carrot Puree January Recipe). This time we've added more parsnips and left out the potatoes to really help cut the sweetness of the carrots and add depth and flavor to the soup. Top with a few slices of smoked bacon and a slice of French baguette for a fantastic rustic meal!

  • 2  tablespoons  olive oil, divided
  • 2 1/2  cups  chopped yellow onion
  • 3  cups  coarsely chopped parsnip (about 1 pound)
  • 3  cups  water
  • 2 1/2  cups  coarsely chopped carrot (about 1 pound)
  • 2  cups chicken broth
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1/2  cup  (1/8-inch-thick) slices parsnip
  • 1  tablespoon  chopped fresh chives
  • 2 slices finely chopped cooked bacon
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, bacon and chives over soup.

Thanks to My Recipes !

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