Parsnip-Carrot Soup

Parsnips and carrots are natural partners in the pot. Both root vegetables, both sweet, but parsnips bring a peppery, almost nutty edge that keeps the soup from tasting like baby food. Simmered together in chicken broth and pureed smooth, they produce a silky, cream-colored soup with more depth than either one alone.

The 40-minute simmer is longer than many pureed soups, but it’s worth every minute. Parsnips are denser than carrots and need that time to fully soften. Under-cooked parsnips leave fibrous strings in the puree that no amount of blending will smooth out.

Half-and-half stirred in after pureeing adds richness without making the soup heavy. It rounds out the slightly sharp flavor of the parsnips and gives the soup a velvety body. The bacon garnish on top is the finishing touch that matters, adding smoky, salty crunch against all that smooth sweetness.

Kitchen Tips

• Puree in batches if using a countertop blender. Hot soup in a full blender can blow the lid off. Fill halfway, hold the lid down with a towel, and start on low speed.
• Use an immersion blender for the easiest cleanup. It purees right in the pot with no transfer needed.
• Taste before adding salt. The chicken broth and bacon both bring sodium, so the soup may need less salt than you’d expect.

Variations

• Roast the parsnips and carrots first for a deeper, caramelized flavor before adding to the broth.
• Make it vegetarian by swapping chicken broth for vegetable stock and topping with crispy croutons instead of bacon.