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Cream Of Parsnip Soup With Potato Crisps And Bacon

  • Yield: 8 servings


  • 3 tablespoons butter
  • 2 cups chopped onions
  • 1 cup chopped celery
  • Salt
  • Freshly ground black pepper
  • 1 bay leaf
  • 1 teaspoon chopped garlic
  • 10 cups chicken stock
  • 3 pounds parsnips, peeled and diced
  • 1/4 to 1/2 cup heavy cream
  • 6 ounces raw bacon, chopped
  • 1/2 pound new potatoes, thinly sliced and soaking in cold water
  • 1 tablespoon chopped chives


  • Preheat the oven to 400°F.
  • Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery. Season with salt and pepper. Sauté until the vegetables are soft, about 4 minutes.Add the bay leaf and garlic. Add the stock and parsnips and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the parsnips are very soft and the mixture has thickened and creamy, about 1 hour.
  • Remove the soup from the heat. Discard the bay leaf.
  • Using a hand-held blender, puree until smooth. Stir in the cream. Season with salt and pepper.
  • In a small sauté pan, over medium heat, render the ham until crispy. Fry the potatoes until crispy and brown, about 3 to 4 minutes. Remove the potatoes from the oil and drain on paper towels. Season with salt.
  • Remove the bacon and drain on paper towels.
  • To serve, ladle the soup into serving bowls. Garnish with the crispy potatoes, bacon and chives.