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bacon butter russet potatoes garlic parsnips onion black pepper nutmeg parsley chicken stock salt cream chives rolls chicken bay leaves garlic celery parsley carrot onion salt
Viewed: 0 - Published at: 6 years agoIngredients
- 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
Method
- 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.
