Another evening in Nashville and the mistake of ordering room service. I thought that soup is generally hard to screw up too much, even if they call it bisque. I was wrong. I ordered some shoe string french fries as well. Are they supposed to be faintly sweet? I really shouldn’t be complaining about Nashville food as much as hotel food. My experiences so far that have not been good are all in the hotel. I can remember all of the good hotel meals I have had. Considering the sheer number of hotels that I have stayed in over the years that speaks for itself.
Here is my version of what I ordered. I hope you find that you can finish your bowl.
- 4-5 Medium Potatoes (red of white), cut into small chunks
- 2 Parsnips, peeled and chopped
- 2 Celery Stalks, Chopped
- 1 Onion, Chopped
- 3 Cloves of Garlic, minced
- 1 Tablespoon Olive Oil
- 6 Cups Broth and/or Water
- 3 Slices of Bacon
- Fresh Thyme
- Fresh Rosemary
- 1 Bay Leaf
- Splash of Cream
- White Wine or Beer
- 4-6 Qt. Pot
- Chef’s Knife
- Blender or Stick Blender (optional)
- Cook the bacon over medium heat in the bottom of the pot until crispy.
- Remove to a paper towel.
- Add a little olive oil to the bacon grease and saute the garlic.
- Deglaze the pan with either a glug of white wine or beer, scraping all of the bits off of the bottom.
- Add the celery to pan with a bit more olive oil.
- Salt and Pepper and saute for a few minutes.
- Add potatoes, parsnips and broth and bring to a brief boil.
- Add whole sprigs of the herbs and a little more salt and pepper.
- Reduce and simmer for an hour.
- Turn off the heat, remove the herbs including the bay leaf.
- Stir in the cream then blend (optional).