This sweet and creamy parsnip soup is easy to heat and serve. To make it even more comforting, top it off with sautéed chard and crispy bits of bacon.
Allergen Note: Contains wheat.
Preheat the oven to 400°F. Remove and discard the chard stems, and chop the leaves (you should have about 4 cups). Chop the shallot (you should have about ¼ cup). Mince 1 clove garlic. Roughly chop the bacon ends.
In a pot over medium heat, reheat the soup until warmed through, stirring occasionally, about 8 minutes. Add a splash of chicken broth or water to reach your desired consistency. Add a squeeze of lemon juice and a pinch of cayenne, if you’d like some heat, and season with salt to taste.
Meanwhile, warm a large sauté pan over medium-low heat. Add the bacon and fry until golden brown, turning once, 3 minutes per side. Transfer to a plate lined with paper towels. Pour off any excess bacon fat, reserving about 1 tablespoon in the pan.
Return the pan to medium-high heat, add the shallot, and sauté until soft and translucent, 2 minutes. Add the garlic and cook until fragrant, 30 seconds. Stir in the chard leaves, season with salt and pepper, and sauté until wilted and tender, 4 minutes longer. Set aside and keep warm.
Meanwhile, slide the baguette into the oven to warm, 5 minutes.
Ladle the soup into bowls, and spoon a mound of wilted chard on top. Sprinkle with the bacon and smoked paprika. Serve warm, with slices of baguette for dunking.