I’ve got a slew of complicated recipes ready to share, but this week they just felt like too much. It’s been another crazy week around here, and right now I think a simple soup is in order. With rain in the forecast pretty much every day next week, we’re all going to need a little warmth. The recipe combines sweet roasted parsnips with lots of shallots and a bit of bacon for smoky flavor; there are undertones of bay, black pepper, and white wine. Simply put, this roasted parsnip soup is velvety, comforting, and warm.
Roasted Parsnip Soup with Bacon and Shallots
5 – 6 medium parsnips, peeled and cut into a 1/2 inch cube (roughly 2 1/2 cups)
2 teaspoons olive oil
1/2 teaspoon sea salt
4 strips bacon
4 large shallots, peeled and sliced
2 tablespoon bacon fat
1 tablespoon butter
3 cups broth
6 bay leaves (fresh, if possible)
2 cups water
1/4 cup white wine
1 – 2 teaspoons sea salt
1/2 teaspoon fresh ground pepper
pinch celery seed
Preheat the oven to 425 degrees. Spread the cubed parsnips on a large rimmed baking sheet. Drizzle with olive oil and sprinkle with salt. Roast parsnips until golden brown, roughly 25 – 30 minutes. Use a spatula to turn them over half way through. Remove from oven and set aside to cool.
Meanwhile, in a dutch oven or large pot, cook the bacon strips over medium-high heat until crisp. Remove the bacon strips and pour off all but 2 tablespoons bacon fat. Add the butter and shallots, and sauté until the shallots are golden brown and have crisped on the edges. Reserve 2 tablespoons sautéed shallots.
Slice the bacon into thin crosswise strips. Reserve 2 tablespoons bacon, and mix with the reserved shallots, set aside.
Add the parsnips and bacon to the pot, and cook for a minute or two. Add the broth and bay, bring up to a boil and then reduce heat and simmer for 20 minutes. Remove the bay leaves and set aside. Using a blender or hand blender, puree the soup, adding 1 – 2 cups water as needed until it is thick, but velvety.
Gently heat the puree. Add the wine and stir. Check salt levels, and add 1 – 2 teaspoons as needed. Add the pepper and celery seed. Ladle into bowls, and garnish with reserved shallot and bacon mixture, a twist of ground black pepper, a bay leaf, and maybe a bit of toast.
Feeling a little under the weather and holiday-party-worn-out… this looks like exactly what I need.
I made this last night, but substituted thyme for bay leaves (since I didn’t have any in the house) and it was delicious! THanks so much!
Brooklyn Supper Admin says
Danielle, I’m so glad you liked it, and thank you for sharing your feedback. Cheers!
Joan Stamp says
An amazing soup! I’ve been doubling the recipe! My family loves it!