PARSNIP AND POTATO SOUP

Parsnip and Potato Soup image

Provided by Rachael Ray : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 23

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6 slices bacon, cut into thirds
2 tablespoons butter, plus more to serve
2 large russet potatoes, peeled and diced (about 1 1/4 pounds)
4 cloves garlic, chopped
3 to 4 large or 6 medium parsnips, peeled and chopped (about 3 cups)
1 onion, chopped
Black pepper
About 1/8 teaspoon grated or freshly grated nutmeg
1 bundle fresh parsley, tied with string
4 cups chicken stock, Poached Chicken recipe follows
Salt
1 cup cream
Chives, chopped or snipped, for garnish
Sourdough rolls or English muffins, toasted and buttered, for serving
1 small chicken (2 1/2 to 3 pounds)
2 bay leaves
2 cloves garlic, crushed
A few ribs celery from heart, coarsely chopped
A few sprigs parsley with stems
1 carrot, coarsely chopped
1 onion, quartered
Salt and peppercorns
Salt and peppercorns

Steps:

Heat a soup pot over medium-high heat. Add the bacon and render until crisp. Remove the bacon, finely chop and reserve for later use. Spoon off all but a few tablespoons of the smoky drippings. Melt the butter into the drippings and reduce the heat a bit. Add the potatoes and stir to coat. Add the garlic, parsnips, onions, some black pepper and nutmeg. Add the parsley, then partially cover the pot and cook to soften, 15 to 20 minutes, stirring occasionally; the color of the veg should be light golden. Remove the parsley. Puree the vegetables with the stock (in batches if necessary) in a food processor or blender, or add the stock to the soup pot and use an immersion blender. Stir in the reserved bacon bits then season the soup with salt.
Cool the soup and store for a make-ahead meal. Reheat over medium-high heat and add in the cream. Serve in shallow bowls with chives to garnish, and buttered rolls to dunk.
Place the chicken in a pot over a bed of bay leaves, garlic, celery, parsley, carrots and onions. Sprinkle with salt and fill the pot with water to cover the chicken. Sprinkle in a few peppercorns. Bring the water to a boil, then reduce to a simmer and cook 45 minutes, turning occasionally. Turn off the heat and cool the chicken in the broth. Separate the meat from the bones and skin. Reserve the meat and discard the bones and skin. Strain the stock.