Parsnip and bacon soup
( SERVES 4 )
23
30/5/2009
Parsnips make one of the most luxurious, warming winter soups ever. Keep it warm either in a thermos flask or re-heat it in the office microwave for a couple of minutes on high. I would keep the bacon and chives in a separate container, to add just before eating it.
Ingredients
| 2 Tbsp | Unsalted butter |
| 1 | Onion, chopped |
| 1 clove | Garlic, peeled and chopped |
| 1 kg | Parsnip, peeled and chopped |
| 1 Ltr | Chicken stock |
| 150 ml | Cream |
| 2 Tbsp | Chives |
| 6 | Bacon rashers, cooked and chopped |
| 1 | Salt and freshly ground black pepper |
Directions
- Melt the butter in a heavy-based saucepan and cook the onion (chopped) and garlic (peeled and chopped) for 5-6 minutes until soft.
- Add the parsnips (peeled and chopped) and chicken stock and bring to a gentle simmer. Cook for 20 minutes, until the parsnips are very tender. Remove the pot from the heat and leave to cool slightly.
- Blend the soup in small batches in a liquidiser until smooth, finally stirring in the cream and add a little sea salt and freshly ground pepper to taste.
- Reheat the soup and stir in the chopped chives and bacon rashers (cooked and chopped).
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