Ginger-Parsnip Soup With Bacon-Parmesan Crisps

Name: Ginger-Parsnip Soup With Bacon-Parmesan Crisps
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Bacon-Parmesan Crisps; 2 ribs celery ribs, chopped; 907 grams chicken broth; 1 Tbsp grated fresh ginger; 118 milliliters half-and-half; 2 Tbsps maple syrup; 1 Tbsp olive oil; 454 grams parsnips, peeled and chopped; 4 servings Salt to taste; 1 small sweet onion, chopped

Ginger-Parsnip Soup With Bacon-Parmesan Crisps is a gluten free and primal soup. This recipe serves 4. One serving contains 316 calories, 7g of protein, and 17g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up half-and-half, celery, chicken broth, and a few other things to make it today. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Saut first 2 ingredients in hot oil in a Dutch oven over medium heat 5 to 6 minutes or until tender. Stir in ginger and maple syrup, and saut 1 minute. Stir in broth and parsnips; cover and bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 18 to 20 minutes or until parsnips are tender.

Ingredients you will need

Maple Syrup

Parsnip

Ginger

Broth

Cooking Oil

Equipment you will use

Dutch Oven

Remove from heat, and let cool 10 minutes.

Process parsnip mixture with a hand-held blender 1 minute or until smooth. Stir in half-and-half; cook over low heat 2 to 4 minutes or until thoroughly heated. Season with salt to taste.

Ingredients you will need

Parsnip

Salt