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Cream of Parsnip Soup with Bacon and Garlic Croutons Recipe
|Smoked bacon slices||2 (3/4 Inch Thick)|
|Parsnips||1 1⁄4 Pound, trimmed|
|Unsalted butter||1⁄4 Cup (4 tbs)|
|Shallots||2 , peeled and finely chopped|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chicken stock||3 1⁄2 Cup (56 tbs)|
|Light cream||1 Cup (16 tbs)|
|Grated nutmeg||1 Teaspoon|
|Freshly ground white pepper||To Taste|
|White bread slice||5 Small|
|Olive oil||3 Tablespoon|
|Garlic||2 Clove (10 gm)|
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
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.
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.
24 Ladle into hot individual soup bowls, sprinkle the croutons and crispy bacon over the surface.