I was over at Mum and Dad’s for lunch recently for my sister’s birthday. Mum served up a three course meal. Everything was delicious! First course was Bacon, Thyme and Parsnip Soup and it was so absolutely divine that I asked for the recipe.
Now I’m not one that usually buys or eats parsnips so I was surprised that I loved the soup so much! I loved it so much that it made this week’s family menu.
I must say I was shocked by the price of parsnips! They were $2 each! I was imagining they would be much the same price as sweet potatoes and potatoes! This recipe serves 4. As I have a family of 5 (3 of which are male), I needed to double the recipe. That meant I needed 12 parsnips. 12 x $2 = $24 You can see why I was shocked … BUT … I still went ahead because trust me, this soup is worth it.
Here we go with the recipe!
BACON, THYME AND PARSNIP SOUP
Preparation Time: 20-30 minutes
Cooking Time: 25 minutes
- 3 rindless bacon rashers, finely chopped
- 1 brown onion, coarsely chopped
- 2 garlic cloves, crushed
- 1 tsp fresh thyme leaves
- 1L (4 cups) salt-reduced vegetable stock
- 250ml (1 cup) water
- 6 (about 1kg) parsnips, peeled, cut into 2cm pieces
- 80ml (1/2 cup) thickened cream
- Fresh thyme leaves, to serve
- 8 x 1.5cm-thick slices sourdough baguette (French breadstick), toasted
- Heat a large saucepan over medium heat. Add the bacon, onion, garlic and thyme and cook, stirring, for 5 minutes or until the onion is soft.
- Add the stock and water to the pan. Increase heat to high and bring to the boil.
- Reduce heat to medium-high. Add the parsnip and simmer, partially covered, for 15 minutes or until parsnip is tender. Set aside for 10 minutes.
- Place half in a blender and blend until smooth. Transfer to a saucepan. Repeat with the remaining mixture. (NOTE: I just blend with a hand-held blender in the pot it was cooked in – much easier!). Place over low heat and cook, stirring, for 2 minutes.
- Ladle soup among serving bowls and drizzle cream (NOTE: you could use lite sour cream or natural yoghurt instead). Sprinkle with extra thyme and season with pepper.
- Serve with the toasted bread.
(I didn’t have any on hand at the time of photographing. Hubby is picking up the bread on the way home from work.)
After blending, bring the soup to room temperature. Transfer to a container. Label, date and freeze for up to three months. Thaw overnight. Reheat in a saucepan.
If you decide to give this soup a try, let me know what you thought of it!
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