Parsnip & Potato Puree

By khojnicki

Ingredients

• 6 slices bacon, cut into thirds
• 2 tbsp butter
• 1 1/4 lbs starchy potatoes, peeled and diced
• 1 lb parsnips, peeled and diced
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1/8 tsp freshly grated ground dried nutmeg
• Salt and pepper
• 1 small bundle flat leaf parsley, tied with string
• 4 c chicken stock
• 1/2 pt heavy cream
• Toasted pumpkin seeds, for garnish
• Chopped chives, for garnish
• 4 English muffins or sourdough rolls
• Softened butter, for serving

Preparation

Step 1

In a soup pot, cook the bacon over medium high heat until crisp, about 5 mins. Transfer to a cutting board and finely chop. Spoon off all but a few tbsps of the drippings. Melt the butter in the bacon drippings, then reduce the heat to medium. Stir in the potatoes, parsnips, onions, garlic and nutmeg. Season with pepper and add the parsley. Partially cover and cook, stirring occasionally, until the vegetables soften, 15-20 mins. Discard the parsley.

Working in batches if necessary, puree the vegetable mixture with the chicken stock in a food processor or blender. Stir in the cream and bacon bits. Season with salt and pepper. Ladle the soup into bowls, then sprinkle with pepitas and chives. Serve with toasted, butter english muffins for dunking.