Serves 4

2 strips smoked bacon

3 cloves garlic, sliced very thin

1 tablespoon butter

6 medium spring-dug parsnips, cut into 1-inch chunks

1 medium onion, finely chopped

1 teaspoon ground coriander

1 pinch cayenne pepper

1 teaspoon salt

½ cup white wine

6 cups chicken stock

¼ cup heavy cream, whipped

1 tablespoon chopped chives (for garnish)

1. Set the oven at 350 degrees. In a heavy skillet over low heat, cook the bacon very slowly for 10 minutes, or until it is crisp. Remove strips to a plate lined with paper towels.

2. Pour off all but 2 tablespoons of bacon fat from the pan and add the garlic. Cook very slowly until the garlic is golden brown on both sides. Remove garlic to a plate lined with paper towels.

3. Keeping the bacon fat in the pan, add the butter. Turn the heat to medium, and when the butter sizzles, add the parsnips, onion, coriander, cayenne pepper, and salt. Toss to combine and place in the oven for 30-40 minutes, or until golden brown and very tender.

4. Remove the pan from the oven, add the wine, and bring to a boil. Cook for 3 minutes and then transfer to a soup pot. Add the chicken stock to the pot and bring to a boil. Lower the heat to a simmer, partially cover the pot, and cook for 15 minutes.

5. In a food processor or blender, puree the soup until smooth. Taste for seasoning and add more salt and cayenne pepper, if you like.

6. Ladle the soup into 4 warmed bowls and place a spoonful of whipped cream on top of each. Crumble the bacon over the whipped cream. Sprinkle the garlic slices on top of the bacon and garnish with chives. Gordon Hamersley

Gordon Hamersley can be reached at cookingwithgordonhamersley@gmail.com