Potato-Parsnip Soup with Creme Fraiche and Bacon

I saw a potato-parsnip soup listed on a menu and thought it would be a combination that would work very well. I did some brainstorming and decided to roast the vegetables first, add smoked paprika for depth, and an assertive garnish. I’m happy with how it turned out and just love the color!

Step: 1

Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.

Step: 2

Spread potatoes, parsnips, onions, and garlic on the prepared baking sheet. Drizzle olive oil on top. Season with paprika, salt, and pepper. Toss until evenly coated and spread back out into an even layer.

Step: 3

Roast in the preheated oven until browned in spots, about 40 minutes.

Step: 4

Transfer roasted vegetables to a large pot. Cover with vegetable broth. Bring to a simmer; cook until vegetables are very soft, about 30 minutes. Remove from heat.

Step: 5

Puree hot soup carefully with an immersion blender until smooth. Stir in half-and-half until thoroughly incorporated. Season with salt.

Step: 6

Ladle soup into bowls. Garnish each bowl with dollops of creme fraiche, bacon pieces, and chives.

Per Serving: 477 calories; protein 7.8g; carbohydrates 46.4g; fat 30.9g; cholesterol 81.7mg; sodium 617.8mg.

The word “stew” can process to both a dish and a make dishes method. Stewing involves slowly cooking piece of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, but it makes have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being processing menu whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.