Purée of Parsnip Soup, Crispy Pancetta, Truffle Oil

With luck, this simple yet succulent, earthy yet elegant soup will do its part toward reducing the astounding number of folks who have never enjoyed the sweet, strong flavor of parsnip, a root vegetable akin to the carrot.

Purée of Parsnip Soup, Crispy Pancetta, Truffle Oil

Makes six soup course-sized servings.

Ingredients:

1 teaspoon grape seed oil
1/4 pound pancetta, cubed
1 tablespoon unsalted butter
2 pounds parsnips, peeled, ends trimmed, halved, chopped
1 large yellow onion, chopped
1 rib celery, chopped
2 bay leaves
4 cups chicken stock
1 cup heavy cream
1/2 teaspoon freshly-grated nutmeg
6 teaspoons white truffle oil
2 tablespoons fresh chive, chopped
gray salt, to taste
freshly-ground white pepper, to taste

Heat a heavy stock pot or dutch oven over medium-high heat. Add the grape seed oil. Once hot, add the pancetta and cook, stirring occasionally, until rendered and very crispy. Using a slotted spoon, reserve to paper towels.

Sauteing the parsnips, onion, and celery

Add the butter. Once bubbling, add the parsnips, onion, and celery. Cook, stirring occasionally, until the onions are soft and translucent but nothing has browned, about 4 minutes. Season with salt and white pepper.

Bringing the stock to a boil

Add the bay leaves and chicken stock. If needed to just cover the parsnips, add more stock. Raise heat to high. Once boiling, lower heat to a simmer and cook until the vegetables are soft and cooked through, about 30 minutes.

Puréeing the soup with an immersion blender

Remove from heat. Remove and discard the bay leaves. Using an immersion blender, process until a fine, silky purée.

Grating nutmeg

Add the nut meg, heavy cream, and sea salt and white pepper to taste. Return to heat and bring to a gentle simmer. Cook, stirring constantly, 2-3 more minutes, until heated through and integrated.

Plated, garnished, and ready to serve

To plate, ladle the purée into warm shallow soup bowls. Drizzle with white truffle oil. Garnish with pancetta crumbles and chopped chive. Serve immediately. Pairs well with an Erste Lage Riesling from Germany's Mosel region.