Cream of Parsnip Soup with Bacon and Garlic Croutons Recipe

Here's an unbeatable Cream Of Parsnip Soup With Bacon And Garlic Croutons recipe. It is an ideal Appetizer and will become an instant hit with your family and friends. The flavor of Vegetable makes this dish all the more appetizing. Try this Cream Of Parsnip Soup With Bacon And Garlic Croutons recipe and share your feedback.

Summary

Preparation Time25 MinCooking Time50 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Smoked bacon slices2 (3/4 Inch Thick)
 Parsnips1 1⁄4 Pound, trimmed
 Unsalted butter1⁄4 Cup (4 tbs)
 Shallots2 , peeled and finely chopped
 Dry white wine1⁄2 Cup (8 tbs)
 Chicken stock3 1⁄2 Cup (56 tbs)
 Egg yolks3
 Light cream1 Cup (16 tbs)
 Grated nutmeg1 Teaspoon
 Freshly ground white pepper To Taste
 White bread slice5 Small
 Olive oil3 Tablespoon
 Garlic2 Clove (10 gm)
 Salt To Taste

Nutrition Facts

Serving size

Calories 712 Calories from Fat 438

% Daily Value*

Total Fat 49 g76.1%

Saturated Fat 23.1 g115.7%

Trans Fat 0 g

Cholesterol 248.1 mg

Sodium 633 mg26.4%

Total Carbohydrates 50 g16.7%

Dietary Fiber 7.8 g31.1%

Sugars 10.9 g

Protein 14 g27.3%

Vitamin A 25.6% Vitamin C 44.6%

Calcium 13.2% Iron 11.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1 Make the garlic croutons: trim off and discard the crusts from the bread slices.
2 Cut the bread into small squares or dice.
3 In a very wide, nonstick skillet, heat the olive oil.
4 Add the peeled, whole garlic cloves, add the diced bread, and fry over moderate heat until crisp and golden brown all over, turning them occasionally.
5 Sprinkle them with a little salt and set aside.
6 Use bacon with a good proportion of lean to fat and cut it into very small dice.
7 In a skillet, fry over moderate heat without any added oil, turning frequently until the bacon is crisp and lightly browned.
8 Remove the bacon and place on paper towels to drain.
9 Set aside.
10 Dice the peeled parsnips.

MAKING
11 In a large, heavy bottomed pan, heat half the butter.
12 Sweat the chopped shallot and the diced parsnip in it, stirring frequently, for 10 minutes.
13 Increase the heat and gradually add the wine.
14 Cook, uncovered, until it has completely evaporated.
15 Add the stock and a small pinch of salt, bring to a boil.
16 Simmer, uncovered, over moderate heat for about 15 minutes or until the parsnip is very tender.
17 Reduce the heat to low.
18 In a bowl, beat the egg yolks and cream together briefly.
19 Gradually add this mixture to the soup while beating continuously.
20 Continue beating until the soup is very hot but do not allow it to boil or else it will curdle.
21 Remove from the heat and beat with a hand held electric beater until smooth.
22 Beat in the remaining, chilled butter a small piece at a time.
23 Add a little more salt if necessary, freshly grated white pepper, and a little grated nutmeg.

SERVING
24 Ladle into hot individual soup bowls, sprinkle the croutons and crispy bacon over the surface.
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