Dishing Up the Dirt

Creamy Parsnip & Cauliflower Bisque with Bacon Crumble

This is a simple soup that really hits the spot on a cold winter evening. We had an abundance of autumn parsnips that we harvested in early November that are now storing in the barn and I keep forgetting about them! This soup was a great way to incorporate our sweet parsnips with some mellow cauliflower.  I love how silky smooth this bisque is and the crunchy topping from the fried bacon and minced parsley ties the whole thing together. Ladle the soup into bowls and serve with big hunks of sourdough bread for dunking. Seriously, this meal could not be more simple to prepare and economic too! The whole thing is on the table in 30 minutes (though the longer the soup simmers the more flavorful it becomes so you can serve right away or continue to heat on low for a bit longer). But regardless, this is the kind of meal that reminds me that basic ingredients often times make the best meals!

Grab a spoon and dig in!

Creamy Parsnip & Cauliflower Bisque with Bacon Crumble

Prep Time: 10 minutes    Cook Time: 30 minutes    Serves: 6

  • 3 slices thick cut bacon, chopped
  • 1 tablespoon unsalted butter
  • 1 large onion, finely chopped
  • 3 cloves of garlic, minced
  • hefty pinch of salt
  • 1 teaspoon dried thyme
  • pinch of ground nutmeg
  • 1 medium sized head of cauliflower, broken into florets
  • 1 large parsnip, chopped (no need to peel)
  • 4 cups homemade vegetable broth or chicken stock (you can also use water)
  • 2 bay leaves
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • plenty of freshly chopped parsley

Preparation

  1. Fry the bacon in a large dutch oven until crisp. Remove the bacon and drain on a plate. Pour out all but 1 tablespoon of the bacon grease (reserve the rest for another use) and add 1 tablespoon of butter to the pot. Add the onion and cook, stirring occasionally until softened, about 5 minutes. Add the garlic, salt, thyme and nutmeg and continue to cook for about 1 minute longer. Stir in the cauliflower and parsnip.
  2. Add the broth and bay leaves and bring to a boil. Reduce the heat and simmer for about 25 minutes or until the vegetables are tender. Remove from the heat, discard the bay leaves and in batches puree the soup in a blender (you can also use and immersion blender but the soup wont get as silky smooth).
  3. Return the soup to the pot, add the cream and season with plenty of salt and pepper. Keep on low heat for about 10 minutes for all the flavors to meld together. Taste for seasonings and adjust as needed.
  4. Divide between bowls and top with crumbled bacon and minced parsley

Notes

Use this recipe as a guide and adjust measurements and ingredients as necessary.


Leave a Reply to Samantha Cancel reply

2 thoughts on “Creamy Parsnip & Cauliflower Bisque with Bacon Crumble

  1. dana says:

    gorgeous recipe, friend!

  2. Samantha says:

    Could I use full fat coconut instead of cream? Just wondering if it will change the flavor too much! Thanks!

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