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Roasted Parsnip Soup Topped with Candied Bacon and Cheese Curds #SoupSwapDay


National Soup Swap Day is being hosted by Kate of Kate's Recipe Box. She wrote: "The third Saturday in January is National Soup Swap Day! Bring your favorite soup to the virtual soup swap!" There is no link list for this event, so please check out her Pinterest Board!

Even though I live on the very temperate central coast of California, and the temperature is consistently between 45 and 65 degrees, I still have a soup season. Soups are easy to make; can be made ahead of time, if needed; and are simple to multiply for large groups. Some of my favorites - that are in our regular soup season rotation - include...

Kimchi Soondubu Jjigae (Kimchi-Tofu Stew)



Then I have soups that are less typical on our table, but tasty nonetheless. These might be highly seasonal or include specialty items I can't get regularly. Think Ling Ngau Tong (Lotus Root and Nut Soup), Salmorejo de Conejo, Chilled Watermelon and Rosé Soup, and Cucumber Gazpacho.

And we love a good seafood soup or stew for a hearty, one-pot dinner. You can check out my versions of Zarzuela de Marisco, Brodetto Marchigiano, Suquet de Pescados (Catalan Seafood Stew), Cioppino, and Moqueca.

But today, I decided to share a blended soup made with root vegetables. It's gussied up with some bacon crisps and salty curds. Enjoy...

Roasted Parsnip Soup Topped with 
Candied Bacon and Cheese Curds

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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