• 2 Tbsp. butter
• For garnish, if desired:
• 1/4 c. cream or crème fraiche
• 1 C. onion, chopped
• 2 tsp. curry powder
• Strips of orange rind
• 1/2 C. orange juice
• 1 tsp. grated orange rind
• 6 parsnips, peeled and cubed
• 6 C. chicken broth
• 8 slices Nueske's Smoked Bacon, cut 1/4 in. and fried medium crisp

Melt butter in large saucepan. Sauté onion until translucent. Add the curry powder, orange juice, and orange rind. In separate saucepan, boil the parsnips until tender, about 7 minutes. Drain and add the onion mixture. Puree parsnip onion mixture in blender or food processor in batches adding broth as necessary to make smooth. Return to large saucepan combining the rest of the broth and the bacon. Heat through. Garnish with strips of orange rind and a spoon of crème fraiche, if desired.