Parsnip & Pancetta Chowder with Crispy Leeks

Prep Time 00:15 Cook Time 00:15 Serves 4

Ingredients

  • 2 tablespoons olive oil, divided
  • 4 ounces pancetta, finely diced
  • 2 cups chopped leek (white part only)
  • 2 large cloves garlic, minced
  • 1 cup chopped celery
  • 1 cup chopped yellow onion
  • 1 1/2 pounds parsnips, peeled and chopped into even 1/2-inch pieces
  • 1 Bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked sea salt
  • 28 ounces beef or chicken bone broth*, plus additional for thinning if desired
  • 1 tablespoon lemon juice
  • Smoked sea salt and fresh parsley, for serving

Directions

  1. Heat 1 tablespoon olive oil in a large heavy bottom saucepan or Dutch oven. Sautee leeks for 2 minutes until beginning to brown. Add the pancetta and garlic and sautee for 4 more minutes until fragrant and the leeks have wilted. Transfer to a bowl and set aside.
  2. Add remaining tablespoon olive oil to the saucepan and turn heat to medium. Stir in celery and onion for cook until fragrant, about 3 minutes. Now stir in the parsnips, bay leaf, thyme, and sea salt. Cook for 5 to 6 minutes until the parsnips have begun t soften.
  3. Add bone broth to the pan and bring to a boil over medium-high heat. Reduce heat to medium and cover saucepan with a lid. Cook for 5 to 6 minutes until the parsnips are tender enough to puree but not mushy. Immediately transfer 2 cups of the chopped veggies from the pan to a separate bowl using a slotted spoon. These will be the chunky vegetables in your soup.
  4. Transfer the remaining contents of the saucepan, including the bay leaf, to a high-speed blender. Blend until silky smooth.
  5. Transfer blended soup back into the saucepan and then stir in the reserved leeks/pancetta, reserved chopped and cooked parsnips/celery/onions, and the lemon juice. Determine if you would like your chowder any thinner. If so, add 1/4 cup of additional warm bone broth at a time until desired thickness is reached.
  6. Serve sprinkled with smoked sea salt and fresh herbs, if desired.
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