Parsnip Soup with White Beans & Bacon

As part of my never-ending quest to empty out the produce drawer, we have reached the stage where parsnip overload was imminent.  Normally I serve them french fried and nestled up against a good steak or grilled chicken, but to be honest, digging through the freezer to find anything sounded like far too much trouble (sad excuse, I know), so there they sat and glared at me for a few weeks.  I kept hearing this rumour that parsnips were great in soup....and this time the gossip mill was onto something!

Parsnip Soup w/White Beans and Bacon

2 large parsnips, peeled and cut into 1/2" cubes
2 small apples, cored and cut into 1/2" cubes
2 t olive oil
salt & pepper (pinches)

4 strips bacon
1/2 white onion
2-3 garlic cloves

2 C veggie broth
1 bay leaf
3 C milk (1%)
1/4 C white wine
1 can (14-oz) white beans
1/2 t salt
1/2 t ground pepper
pinch celery seed

2-3 garlic cloves
1 T olive oil

Place parsnips and apple on a large baking sheet, drizzle with 2 t olive oil, and sprinkle lightly with salt & pepper.  Roast at 425 degrees for 25-30 minutes, turning once.

Meanwhile, in dutch oven or soup pot, cook bacon over medium-high heat until crisp.  Remove bacon and discard all but 2 T fat.  Sauté garlic & onions in bacon grease until golden brown on edges.

Add parsnips & 3 strips of crumbled bacon to the pot.  Cook for 2-3 minutes, then add broth and bay leaf.  Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.  Remove bay leaf and purée the soup in a blender (or with an immersion blender if you're lucky enough to have one of those magical tools), adding milk as needed until velvety smooth.  It was still pretty thick after 3 C of milk - you could add more water or broth if you want a thinner soup.

Reheat purée, adding beans, wine, and spices.

In a small frying pan, heat garlic in olive oil until fragrant & golden.  Remove from heat immediately.

Ladle soup into bowls.  Garnish with reserved bacon, crumbled, and drizzle with garlic oil.

I'm going to admit it is a little lacking in colour, but it was really tasty!  Very filling, too.  It did get a vote of 'not too weird' from one taster, but I blame that on the parsnips.  ;)

The unassuming looking sandwich there was made of pure awesome, and you should definitely have one.  Grilled ham & garlic brie (very ripe!) with dijon mustard and mashed avocado.  This one grilled funny because it was a little crowded in the skillet, but don't hold that against the poor thing.  It was still delicious.  :)