German Style Potato-Parsnip Soup

Aired on: November 10, 2010

This is available in the Super Soups section of Rachael's app Tasty Bytes. Serve with grilled Muenster or Havarti with dill on pumpernickel bread.

Ingredients

6 parsnips, peeled and sliced
4 large starchy potatoes, peeled and sliced
Salt
EVOO – Extra Virgin Olive Oil, for drizzling
2 thick-cut pieces slab bacon from butcher counter, about 1/8 inch thick, cut into fine dice
1 large onion, finely chopped
1 rib celery and leafy tops, very finely chopped
1 sprig marjoram, finely chopped or 1 teaspoon dried
2 large fresh bay leaves
1 1/2 inches ginger root, peeled and grated
Pepper
2 tablespoons vinegar
1 tablespoon light brown sugar
1 quart chicken stock
A handful of flat-leaf parsley, finely chopped

Yields: Serves 4

Preparation

Cover parsnips and potatoes with water, bring to boil, salt water and cook to very tender. Drain and mash well.

Meanwhile, heat a soup pot over medium heat with a drizzle of EVOO. Add bacon and brown; add onions, celery, marjoram, bay, ginger, a little pepper, vinegar, brown sugar and cook until very soft.

Add mashed parsnips and potatoes to soup pot and stir to combine with stock; add water to thin if soup is too thick. Adjust salt and pepper, to taste, and stir in parsley. For a smooth soup, purée with a hand blender then garnish with parsley.