Bacon and Parsnip Soup
A warm, comforting soup made with tender parsnips and savory bacon, perfect for easy weeknight dinners or simple lunches. It blends smoothly and works well for make ahead meals.
Ingredients
Instructions
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Warm a large pot over medium heat and cook the chopped bacon until lightly golden.
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Stir in the onion, garlic and thyme and let everything soften for a few minutes.
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Pour in the vegetable stock and water, then add the parsnips and bring the pot to a steady simmer.
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Cook until the parsnips are tender enough to mash easily, usually around 20 minutes.
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Blend the soup until smooth, either with an immersion blender or by blending in batches.
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Return to low heat, stir in the cream and season with salt and pepper.
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Ladle into bowls and top with a little extra thyme.
Note
You can freeze the soup before adding the cream, then stir the cream in after reheating for the best texture.
For a chunkier soup, skip blending and chop the parsnips into smaller pieces.
Add more stock or water if you prefer a thinner consistency.
soup
