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Creamy parsnip soup
( SERVES 4 )

Regional Newspapers

4.0 / 5 FROM 1

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.

Ingredients

1	Onion, chopped
3 Tbsp	Canola oil
2 cloves	Garlic, chopped
600 g	Parsnips, peeled and chopped
2½ cups	Chicken stock
4 rashers	Bacon
300 ml	Cream
2 Tbsp	Lemon juice
2 Tbsp	Chopped parsley

Directions

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.