INGREDIENT
8 slices bacon, chopped
2 onions, chopped
4 cloves garlic, chopped
2 c. tsp (10 mL) chopped fresh thyme
1 c. tsp (5 mL) ground ginger
1/2 tsp. tsp (2 mL) salt
1/2 tsp. tsp (2 mL) ground black pepper
2 lb (1 kg) parsnips, peeled and coarsely chopped
1 cup (250 mL) roasted and peeled chestnuts, coarsely chopped
3 t (750 mL) reduced-salt chicken broth
3 t (750 mL) water
2 c. to tab (30 mL) butter
40 fresh sage leaves
1/2 cup (125 mL) plain Greek yogurt
2 c. to tab (30 mL) white wine vinegar
PREPARATION
1. In a large saucepan, cook bacon over medium heat, stirring occasionally, for about 5 minutes or until golden and crisp. Drain in a plate lined with paper towels. (You can prepare the bacon in advance and put it in an airtight container. It will keep up to 2 days in the refrigerator or up to 1 month in the freezer. When ready to serve, reheat in the microwave for 15 to 20 seconds in a plate lined with paper towels.)
2. Remove excess fat from the pan, except 1 c. tsp (5 mL). Add onions, garlic, thyme, ginger, salt and pepper and cook, stirring occasionally, for about 5 minutes or until onions are lightly browned. Add parsnips and half of chestnuts and mix. Pour the broth and water and bring to boil. Reduce heat and simmer for about 15 minutes or until parsnips are tender.
3. Using a hand blender, purée the preparation of parsnips until smooth. (You can prepare the soup up to this point, let it cool and put it in an airtight container. It will keep up to 2 days in the refrigerator or in the freezer up to 1 month.)
4. In a skillet, melt butter over medium heat. Add the sage leaves, a few at a time, and cook for 2 minutes or until crisp. Drain on paper towels. In the frying pan, brown the remaining chestnuts for about 3 minutes.
5. In the saucepan, add yogurt and vinegar and mix. Warm as needed. Serve soup garnished bacon, sage leaves and the rest of chestnuts
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