Cream of Parsnip Soup with Potato Crisps and Bacon Recipe : Emeril Lagasse : Food Network

Ingredients

  • 1 tablespoon chopped chives
  • ½ pound
  • 6 ounces raw bacon, chopped
  • ¼ to ½ cup
  • 3 pounds parsnips, peeled and diced
  • 10 cups
  • 1 teaspoon chopped garlic
  • + 6 more ingredients
    • 1 bay leaf
    • Freshly ground black pepper
    • Salt
    • 1 cup chopped
    • 2 cups chopped
    • 3 tablespoons

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. Saute until the vegetables are soft, about 4 minutes. Add the bay leaf and garlic. Add the stock and parsnips and bring the mixture to a boil...

View full recipe at SpringPad

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