CREAM OF PARSNIP SOUP WITH CRISP-FRIED PANCETTA
Steps:
- Peel parsnips. Shave each parsnip with vegetable peeler, working until you get to its woody core. (Core will be rough instead of smooth) Discard core; place shavings in a large bowl. Melt butter in large saucepan over med heat. Add onion, carrot, and 1 Tbls of salt. Cover and reduce heat to low. Cook slowly, stirring occasionally, until veggies are soft, about 10 min. Add shaved parsnips and potato, cover and cook until parsnips begin to wilt, about 5 min. Add wine, cover & cook until veggies are quite soft, about 20 min. Add chicken or vegetable broth, water, bay leaf, nutmeg, black pepper and salt to taste. Cover & bring to a simmer. Cook until vegetables are extremely soft, about 20 min. Discard bay leaf. Fill a blender about half full with veggies. Purée on low speed until coarsely ground. Slowly ladle in enough broth to make a smooth purée. Transfer purée to a large bowl and repeat until all is pureed. Adjust seasonings. If parsnips were bitter, you can add up to 1 tsp sugar to balance it. (The soup can be made up to this point 3 days in advance and refrigerated, tightly covered.) Before serving, return soup to the saucepan, pouring it through strainer to remove grainy bits. Simmer briefly over medium-low heat. In a small bowl, whisk together egg yolks and whipping cream until smooth. Spoon 1/2 cup of the simmering puree into the cream and egg mixture. Whisk until smooth. Slowly whisk the cream/egg mixture into purée and cook, whisking frequently, until soup has thickened slightly and the texture is silken, about 5 minutes. Do not let soup boil or the egg will curdle. Divide soup among 6 shallow bowls; garnish with crisp-fried pancetta.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
