Cream of parsnip soup with crisp-fried pancetta

SUBTLE: Cream of parsnip soup. (Kirk McKoy / Los Angeles Times)

 

Total time: 1 hour, 35 minutes

Servings: 6

2 pounds parsnips

2 tablespoons butter

1 onion, chopped

1 carrot, peeled and chopped

Salt

1 boiling potato, peeled and cubed

1/2 cup dry white wine

2 cups chicken or vegetable broth

4 cups water

1 bay leaf

1/2 teaspoon freshly ground nutmeg

Freshly ground black pepper

Sugar (optional)

2 egg yolks

1/4 cup heavy cream

Crisp-fried pancetta (recipe follows)