Monday, January 11, 2016

Roasted Parsnip Soup Topped with Candied Bacon and Cheese Curds for #TastyMurder


For our soup and salad course of the Tasty Murder dinner, I wanted to try a roasted cauliflower and bacon soup. Then I remembered that I had a ton of parsnips from our High Ground Organics CSA, so I decided to make a roasted parsnip and bacon soup instead. Both of my boys declared this their favorite of the entire dinner. Really? Okay.


Ingredients
  • 6 to 8 C chopped parsnips
  • olive oil
  • 2 C chopped carrots
  • 1 C chopped celery
  • 1 C chopped leeks
  • 8 C organic chicken stock
  • 1 t minced ginger
  • 1 T minced garlic
  • 1 t  minced lemongrass
  • 1/4 C fresh chopped herbs (I used a mixture of parsley, cilantro, and chives)
  • freshly ground salt
  • freshly ground pepper
For Serving


Procedure
Preheat oven to 350 degrees. Toss parsnips in a splash of olive oil and turn out onto a parchment-lined baking sheet. Roast for 30 to 40 minutes until the parsnips are soft and beginning to caramelize. Remove from oven and set aside.

In a large soup pot, cook the carrots, celery, and leeks in a splash of olive oil for 5 minutes. Add in the roasted parsnips, chicken stock, ginger, garlic, and lemongrass. Bring to a boil, cover, and reduce heat. Cook till carrots are soft. Fold in the fresh herbs.

In a batches, carefully blend until smooth. You can use an immersion blender or a regular blender; I only have the latter. Season to taste with salt and pepper.

Serve hot with candied bacon and cheese crumbles as a garnish.

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