Ginger-Parsnip Soup With Bacon-Parmesan Crisps

Ginger-Parsnip Soup With Bacon-Parmesan Crisps

Southern Living FEBRUARY 2010

  • Yield: Makes 4 servings (about 5 cups soup)
  • Total: 1 Hour, 10 Minutes


  • 1 small sweet onion, chopped
  • 2 celery ribs, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons maple syrup
  • 1 (32-oz.) container chicken broth
  • 1 pound parsnips, peeled and chopped
  • 1/2 cup half-and-half
  • Salt to taste
  • Bacon-Parmesan Crisps


1. Sauté 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 sauté 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. Remove from heat, and let cool 10 minutes.

2. 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. Serve with Bacon-Parmesan Crisps.