Creamy parsnip soup
( SERVES 4 )
There’s nothing more comforting on a cold winter’s day than a bowl of hot nourishing soup. There are thin and thick soups — thin to whet the appetite before a main course and thick soups that can be meals in themselves.
- Sauté the onion in the oil, until softened. Add the garlic and parsnips. Stir and cook for about 2 minutes. Add the chicken stock. Cover and simmer for about 15 minutes, until the parsnips are cooked.
- Meanwhile, microwave the bacon until crisp, about 3 minutes. Chop.
- Purée the soup, preferably with a hand-held blender, until smooth. Stir in the cream, seasonings and lemon juice. Blend again until fluffy. Reheat gently. Serve topped with the bacon and parsley.
See more of Jan's soup recipes