Slightly sweet, ultimately creamy-dreamy Parsnip and Leek Soup generously topped with caramelized brussels sprouts and salty bacon. This soup is cozy, comforting and ultimately delicious!Hi, friends. I feel like it was not that long ago I was writing, “I wish life was always as merry and beautiful..” as I put my emotions onto internet paper about the loss of my oldest (fur) child.
I hate that it has been, what seems like, 5 seconds and I am again grieving a huge loss.
Past a certain age, I think we all come to terms with the fact that the world is full of hurt, sadness and loss. And, that we cannot walk on the path of life without being tainted with those emotions and experiences. Not to be cynical, but death is a part of life. In my opinion, it is how we cherish and remember the ones who are no longer physically with us that matters.
It is with a heavy heart that I tell you I lost my grandmother on Friday.
I will always remember my grams as the perfect image of glamour and grace. Honestly, I am pretty sure she was the poster child for those 50’s style ads with the beautiful “pin up” housewife holding it down in the kitchen.
My grandmother was the matriarch of our family. The image of her in an apron, with perfectly curled hair, pulling pies and elegant roasts out of the oven is how I will always remember her.
But, she was more than that “image”. She had a quiet strength to be admired, a warmth that could comfort you on your darkest day, and a beauty that was both effortless and timeless. (<– I am extremely honored people say I look like her, however I am preeeeetty sure they are just being nice, because in no way am I a Grace Kelly Dorothy Williams)
She was all around beautiful and the type of woman you strive to be. I may be too old to play the game, “When I grow up…”, but if I become half the lady my grandmother was, I feel like I can say I made it in this life.
So Dotti, this post is dedicated to you. I’m sure you would have made this dish better, but every moment I spend in the kitchen, I will be reminded of you.
“Goodbyes are not forever, are not the end; it simply means I’ll miss you until we meet again”
Parsnip & Leek Soup Roasted Brussels Sprouts & Bacon Garnish
This soup is slightly sweet, perfectly creamy, ultimately comforting and healthy. It delivers a false sense of decadence, because while it is silky and rich, it is also good for your waist line (and for your soul).
I’m not sure about you, but anytime I can feel like I’m indulging in something delicious while still fitting in my skinny jeans is always #winning.
The brussels sprouts and bacon garnish adds notes of salty, smoky, meaty, crunchy delectability. While the parsnip soup is absolutely scrumptious on its own, the topping totally sends this soup to the next level of yum.
If you have veggie haters up in your house, I urge you to force feed them this soup. It tastes like a subtly sweeter and thinner version of a big ‘ole bowl of mashed potaters. You could always hoard save the brussels sprouts for yourself and double up on the bacon.
Regardless if you love or loath your vegetables, I can promise you will be smitten with this creamy parsnip and leek soup. So get your cozy-comforting-soup-slurpin’ self into the kitchen and whip up a batch of this with ease… or in the manner of my grandma – with grace and a perfectly painted red lip.
Promise you are going to love this! Until next time – Cheers, friends, to living life to the fullest… and devouring lots of soup in the process.
Parsnip & Leek Soup topped with roasted brussels sprouts & salty, crisp bacon. This soup is cozy, creamy and dreamy!
- 1 TBS Extra Virgin Olive Oil
- 2 Pounds Parsnips – trimmed, peeled and cut into 1’’ pieces
- 2 TBS Unsalted Butter
- 2 Large Leeks , white and light green parts – rinsed and roughly chopped
- ¾ Cup Celery – roughly chopped (about 2 stalks)
- 2 Cloves Garlic – roughly chopped
- 6 Cups Low Sodium Chicken Stock
- 1 Bay Leaf
- ½ Cup Half and Half
- ½ tsp Ground Nutmeg
- Kosher Salt and Pepper , to taste
- ¼ Pound Center Cut Bacon – sliced into ½’’ pieces
- ½ Pound Brussels Sprouts – trimmed and cut in half or quartered depending on size
- Dash White Wine Vinegar
- Roast the Parsnips: Preheat oven to 400 degrees F and line a baking sheet with aluminum foil for easy clean up. Toss the parsnip with oil in a large mixing bowl and season with ½ teaspoon salt and 1/8 teaspoon pepper. Transfer to the prepared sheet pan and roast for 25-30 minutes, or until parsnips are tender and caramelized. Remove from oven and set aside
- Meanwhile, melt butter in a large stockpot over medium heat. Add in the leeks and nutmeg. Season with 1 teaspoon salt and ¼ teaspoon pepper. Reduce heat to medium-low and cook, stirring frequently, until leeks are soft, about 5-7 minutes. Add in the celery and continue to saute an additional 3 minutes. Add in the garlic and saute until fragrant, about 1 minute.
- Add in the roasted parsnips, stock and bay leaf. Increase heat to high and bring mixture to a boil. Immediately reduce heat to a simmer. Simmer for 15-20 minutes.
- Remove bay leaf and discard. Use an immersion blender to puree soup to desired consistency. (Alternatively, transfer soup in batches to a stand blender, puree, and transfer soup back to stockpot). Stir in half and half. Taste and adjust for seasoning.
- While the soup simmers, prepare the topping: Place bacon lardons in a large COLD cast iron skillet over medium-high heat. Cook, stirring occasionally, until bacon is cooked and crispy, about 12 minutes. Use a slotted spoon to transfer bacon to a paper towel lined plate, reserving drippings in the pan. Add the brussels sprouts to the pan, cut side down. Cook, without moving the sprouts for 3 minutes. Toss and continue to cook, stirring occasionally, until sprouts are tender and browned, about an additional 3-4 minutes. Return the bacon to the pan and toss. Season with a pinch of salt, pepper and a white wine vinegar. Taste and adjust for seasoning. Remove from heat and set aside.
- To serve: Ladle pureed soup into serving bowls and top with brussels and bacon. Enjoy!
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