No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Cream Of Parsnip Soup With Potato Crisps And Bacon

Cream Of Parsnip Soup With Potato Crisps And Bacon

  • Prep Time: 15 minutes
  • Total Time: 45 minutes to 1 hour
  • Yield: 8 servings


  • 3 tablespoons butter
  • 2 cups chopped onions
  • 1 cup chopped celery
  • Salt
  • Freshly ground black pepper
  • 1 bay leaf
  • 1 teaspoon chopped garlic
  • 10 cups chicken stock
  • 3 pounds parsnips, peeled and diced
  • 1/4 to 1/2 cup heavy cream
  • 6 ounces raw bacon, chopped
  • 1/2 pound new potatoes, thinly sliced and soaking in cold water
  • 1 tablespoon chopped chives


  • Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery. Season with salt and pepper. Sauté until the vegetables are soft, about 5 minutes. Add the bay leaf and garlic.

  • Add the stock and parsnips and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the parsnips are very soft, about 45 minutes. Remove soup from heat. Discard bay leaf.

  • Using a hand-held blender, puree soup until smooth. Stir in cream. Season with salt and pepper.

  • In a small sauté pan, over medium heat, render the bacon until crispy. Remove the bacon and drain on paper towels. Fry the potatoes in bacon fat until crispy and brown, about 3 to 4 minutes. Transfer potatoes to paper towel lined plate when done. Season with salt.

  • To serve, ladle the soup into serving bowls. Garnish with the crispy potatoes, bacon and chives.

Recipe Details