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.