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German Style Potato-Parsnip Soup

Serves 4

Originally aired

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
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, pure with a hand blender then garnish with parsley.

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