Creamy Parsnip & Cauliflower Bisque With Bacon Crumble

This Creamy Parsnip & Cauliflower Bisque is the perfect comfort food for a cold winter evening. The sweetness of parsnips and the mild earthy flavor of cauliflower blend beautifully in this rich and creamy soup. Topped with crispy bacon crumble and fresh parsley, this bisque is satisfying and brings a touch of elegance to your table. Whether you’re serving it as a starter for a dinner party or as the main course for a cozy night in, this soup will surely warm you up from the inside out.

Ingredients

• 3 slices thick-cut bacon, chopped
• 1 tablespoon unsalted butter
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• Hefty pinch of salt
• 1 teaspoon dried thyme
• Pinch of ground nutmeg
• 1 medium-sized head of cauliflower, broken into florets
• 1 large parsnip, chopped (no need to peel)
• 4 cups homemade vegetable broth or chicken stock (water can be used as a substitute)
• 2 bay leaves
• 1/2 cup heavy cream
• Salt and pepper to taste
• Freshly chopped parsley for garnish

Directions

Cook the Bacon

1. Fry the Bacon:
   In a large Dutch oven, fry the chopped bacon over medium heat until it’s crispy and golden brown. Once cooked, use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of the rendered bacon grease in the pot. Reserve the remaining bacon grease for another use, such as sautéing vegetables or adding flavor to another dish.

Sauté the Aromatics

1. Add Butter:
   Add 1 tablespoon of unsalted butter to the pot with the bacon grease. Once the butter has melted, add the finely chopped onion. Sauté the onion, stirring occasionally, until it becomes soft and translucent, about 5 minutes. The combination of butter and bacon grease adds a deep savory richness to the soup base.
2. Add Garlic and Spices:
   Stir in the minced garlic, a hefty pinch of salt, dried thyme, and a pinch of ground nutmeg. Cook for another minute until the garlic is fragrant and the spices are well incorporated.

Add the Vegetables

1. Combine Vegetables:
   Stir in the cauliflower florets and chopped parsnip, ensuring the vegetables are evenly coated with the aromatic mixture. The cauliflower and parsnip form the heart of this bisque, offering a wonderful balance of flavors—sweet, nutty, and earthy.
2. Add Broth and Bay Leaves:
   Pour in the vegetable broth or chicken stock and add the bay leaves. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer gently for about 25 minutes, or until the vegetables are tender and easily pierced with a fork.

Puree the Soup

1. Remove Bay Leaves:
   Remove the pot from the heat and discard the bay leaves.
2. Blend the Soup:
   Using a blender, carefully puree the soup in batches until it’s smooth and creamy. If you prefer a slightly chunkier texture, you can use an immersion blender instead, but a high-speed blender works best for a silky-smooth finish.

Finish the Soup

1. Add Cream:
   Return the pureed soup to the pot and stir in the heavy cream. The cream adds a luxurious richness that makes the bisque wonderfully velvety. Taste the soup and adjust the seasoning with additional salt and pepper.
2. Simmer and Serve:
   Keep the soup on low heat for about 10 more minutes to allow the flavors to meld together. This final simmering stage enhances the depth of flavor and ensures that the bisque is perfectly seasoned.

Serve

1. Garnish and Serve:
   When ready to serve, ladle the bisque into bowls. Top each serving with a generous sprinkle of the crispy bacon crumble and a handful of freshly chopped parsley. The bacon adds a delightful crunch and smoky flavor, while the parsley provides a fresh herbal brightness.

Additional Tips

• Make-Ahead: This bisque can be made and stored in the refrigerator for up to 3 days. Reheat it gently on the stovetop before serving, adding a splash of broth or water if it becomes too thick.
• Freezing: The soup can also be frozen for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. Thaw in the refrigerator overnight and reheat gently.
• Serving Suggestions: Serve this bisque with a slice of crusty bread or a warm buttery biscuit on the side for dipping. A simple green salad with a tangy vinaigrette would pair nicely, cutting through the soup's richness.

This Creamy Parsnip & Cauliflower Bisque With Bacon Crumble is a delicious way to showcase the flavors of winter vegetables. The combination of sweet parsnips, mellow cauliflower, and crispy bacon creates a comforting and elegant dish. Whether you enjoy it as a cozy weeknight dinner or serve it to guests, this bisque will surely impress. Enjoy!