Creamy parsnip soup
for 4 people
There’s nothing more comforting on a cold winter’s day than a bowl of hot nourishing soup. There are thin and thick soups — thin to whet the appetite before a main course and thick soups that can be meals in themselves.
Ingredients
| 1 | Onion, chopped |
| 3 Tbsp | Canola oil |
| 2 cloves | Garlic, chopped |
| 600 g | Parsnips, peeled and chopped (Main) |
| 2 ½ cups | Chicken stock |
| 4 rashers | Bacon |
| 300 ml | Cream |
| 2 Tbsp | Lemon juice |
| 2 Tbsp | Chopped parsley |
Directions
- Sauté the onion in the oil, until softened. Add the garlic and parsnips. Stir and cook for about 2 minutes. Add the chicken stock. Cover and simmer for about 15 minutes, until the parsnips are cooked.
- Meanwhile, microwave the bacon until crisp, about 3 minutes. Chop.
- Purée the soup, preferably with a hand-held blender, until smooth. Stir in the cream, seasonings and lemon juice. Blend again until fluffy. Reheat gently. Serve topped with the bacon and parsley.