Creamy Parsnip Soup with Scallops

We look forward to going to Martha’s Vineyard every year.  This recipe is on the menu in one of the restaurants we went to in Edgartown. 

• 5 T butter
• 2 c onions, chopped
• 1 c celery, chopped
• 1 t garlic, chopped
• 4 lbs parsnips, peeled and diced (look like white carrots)
• salt and pepper to taste
• 8 cups chicken broth
• 1 cup heavy cream
• ½ lb bacon, cooked and chopped
• 1 lb sea scallops
• fresh thyme

Place the butter, onion, celery, garlic, parsnips and salt and pepper in a large soup pot cook for fifteen minutes, stirring occasionally.   Stir in the broth and bring to a boil.   Then, reduce to low and simmer for one hour, stirring occasionally.   Remove soup from heat and, in small quantities, puree in a food processor with cup feature removed to allow steam to escape.   Pour into a large bowl until all is pureed, then put back in the pot.  Stir in the cream, bacon and season with salt and pepper.  Turn heat to medium low to keep the soup warm.

Place the scallops in a skillet in butter until seared on both sides.   Then, season with salt and pepper. Ladle the soup in serving bowls. Garnish with scallops and thyme.