Parsnip and bacon soup
Ingredients
- 1 onion, finely chopped
- 250 g parsnips, prepared and chopped
- 50 g bacon, very finely diced
- handful of flat parsley leaves, chopped
- 800 ml vegetable stock
- 50 ml single cream
- salt, white pepper to taste
- knob of butter
- a little rapeseed oil
Method
- Heat butter and oil in saucepan, sweat onion and parsnip until softened but not browned. Add finely diced bacon and vegetable stock, bring to the boil, reduce heat and simmer for ca. 30 minutes. Remove from heat, puree mixture, pass through sieve, add single cream. Adjust thickness and season to taste.