Bacon And Parsnip Soup Recipes

Steps:

• Fry the rashers of bacon in the oil until crisp. Scoop out half the bacon and set aside until later. Add the onion and garlic to the pan, stirring until tender, then add the parsnips. Cook for another 5 mins, then crumble in the chicken stock cube. Add the milk, 600ml water, the thyme and chestnuts. Cover and simmer for 30 mins until the parsnip is tender. Blitz with a hand blender, then season to taste. Ladle into bowls and top with the reserved bacon.

Steps:

• Heat the butter and the oil in a large pan.
• Add the onion, carrot and parsnip and cook gently for 5-6 minutes until softened but not browned.
• Add the bacon and stock and bring to the boil.
• Simmer for 25-30 mins until the vegetables are completely soft.
• Puree the soup in a blender until smooth and return to the pan. You may have to do this in batches.
• Add pepper to taste, the bacon is fairly salty, so you probably won't need to add extra salt to the soup.
• Serve hot with croutons and a swirl of cream if desired.

Steps:

• Heat saucepan and spray with cooking spray. Stirfry onion until soft and golden, adding a little water if needed to prevent sticking. Add parsnips and apples and cover with the stock. Bring to the boil and simmer 45 minutes, covered. Blend. Stir in the milk, add the chopped ham and heat through.