Bacon and Parsnip Soup

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Difficulty: Beginner
Servings: 4
Calories: 260
Description

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
  • 3 thin slices streaky bacon, finely chopped
  • 1 medium brown onion, diced small
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves or a pinch of dried thyme
  • 4 and 1/2 cups vegetable stock (about 1.1L)
  • 1/2 cup water (120ml)
  • 5 to 6 medium parsnips, peeled and cut into small chunks, about 900g
  • 3 tablespoons pouring cream or half and half (about 45ml)
  • Salt and black pepper, to taste
  • Extra thyme for serving
Instructions
  1. 1
    Warm a large pot over medium heat and cook the chopped bacon until lightly golden.
  2. 2
    Stir in the onion, garlic and thyme and let everything soften for a few minutes.
  3. 3
    Pour in the vegetable stock and water, then add the parsnips and bring the pot to a steady simmer.
  4. 4
    Cook until the parsnips are tender enough to mash easily, usually around 20 minutes.
  5. 5
    Blend the soup until smooth, either with an immersion blender or by blending in batches.
  6. 6
    Return to low heat, stir in the cream and season with salt and pepper.
  7. 7
    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.

Keywords: soup
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