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Parsnip & Pancetta Chowder with Crispy Leeks

Alaena Haber
  • 2018 minutes
  • Serves 4

INGREDIENTS

2 tbsp

olive oil, divided

4 oz

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 lb

parsnips, peeled and chopped into even 1/2-inch pieces

1

Bay leaf

1 tsp

dried thyme

1/2 tsp

smoked sea salt

28 oz

beef or chicken bone broth*, plus additional for thinning if desired

1 tbsp

lemon juice

Smoked sea salt and fresh parsley, for serving