German-Style Potato-Parsnip Soup
Try this soup with grilled Muenster or Havarti cheese with dill on pumpernickel bread alongside.
- 6 parsnips, peeled and sliced
- 4 large starchy potatoes, peeled and sliced
- EVOO, for drizzling
- 2 thick-cut pieces slab bacon from the butcher counter (about 1/8-inch thick), chopped into fine dice
- 1 large onion, finely chopped
- 1 rib celery and leafy tops, very finely chopped
- 1 sprig marjoram, finely chopped or 1 teaspoon dried marjoram
- 2 large fresh bay leaves
- 1 1 1/2-inch piece of ginger root, grated
- 2 tablespoons vinegar
- 1 tablespoon light brown sugar
- 4 cups chicken stock (32 ounces)
- A handful of flat leaf parsley, finely chopped
Cover the parsnips and potatoes with water, bring to a boil, salt the water and cook to very tender. Drain and mash the parsnips well.
Meanwhile, heat a soup pot over medium heat with a drizzle of EVOO. Add the bacon and brown, then add the onion, celery, marjoram, bay leaves, ginger, a little pepper, vinegar and brown sugar. Cook the onion until very soft. Add the parsnips and potatoes to the soup and stir to combine with the stock. Add water to thin if the soup is too thick; adjust the salt and pepper and stir in the parsley. For smooth soup, puree with a hand blender, then add the parsley to garnish.