SOUPS - PARSNIP AND LEEK SOUP

Makes 8 servings

2 tablespoons unsalted butter

3 large leeks, chopped, white and pale green parts only (1 ½ cups)

1 pound parsnips, peeled and cut into 1-inch pieces

2 pounds baking potatoes, such as russet or Burbank, peeled and cut into 1-inch pieces

5 cups Homemade White Chicken Stock or canned reduced-sodium chicken broth

¾ teaspoon salt

¼ teaspoon freshly ground white or black pepper

4 slices bacon 

In a large pot, heat the butter over medium heat.  Add the leeks and cook until softened, about 5 minutes.  Add the parsnips and potatoes.  Stir in the stock and bring to a simmer.  Reduce the heat to low and cover.  Cook until the vegetables are tender, about 25 minutes.

In batches, puree the soup in a blender or food processor.  Return to the pot and add the salt and pepper.  If preparing the soup ahead, cool, cover, and refrigerate.  Reheat over very low heat, stirring often.  If the soup seems too thick, thin it with additional stock.

Meanwhile, in a medium skillet over medium-high heat, cook the bacon, turning once, until crisp and browned, about 5 minutes.  Transfer to paper towels to drain and cool.  Crumble the bacon and set aside.

To serve, ladle the soup into soup bowls and top with the crumbled bacon.  Serve hot.

MY NOTE: (1) I used homemade chicken stock (2) Bacon is optional or a few croutons will do.  It gives the soup a little crunch .

From Christmas 101 by Rick Rogers

HOMEMADE WHITE CHICKEN STOCK

Makes 2 ½ quarts

3 pounds chicken wings, chopped into 2-to-inch pieces

1 tablespoon vegetable oil

1 medium onion, chopped

1 medium carrots, chopped

1 medium celery rib, with leaves, chopped

6 sprigs fresh parsley

½ teaspoon dried thyme

¼ teaspoon whole black peppercorn

1 dried bay leaf

In a large pot, heat the oil over medium-high heat.  Add the onion, carrot, and celery to the pot and cook, stirring often, until softened, about 6 minutes.

Transfer the wings to the pot.  Pour off all the fat from the pan.  Place the pan over two burners on high heat.  Add 1 cup water, scraping up the browned bits in the pan with a wooden spoon.  Pour into the pot.  Add enough cold water to cover the wings by 2 inches.  Bring to a boil, skimming off the foam that rises to the surface.  Add the parsley, thyme, peppercorns, and bay leaf.  Reduce the heat to low.  Cook at a bare simmer for at least 2 and up to 12 hours.  Add more water to the pot as needed to keep the bones covered.

Strain the stock through a colander into a large bowl.  Let stand for 5 minutes and skim off the clear yellow fat that rises to the surface.  Cool the stock completely before refrigerating or freezing.  If making chicken stock ahead, cool completely, cover, and refrigerate.  It can also be frozen in airtight containers for up to 3 months. 

From Christmas 101 by Rick Rogers.