Parsnip and Bacon Soup

Listener 30/5/2009

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Serves 4

Parsnips make one of the most luxurious, warming winter soups ever. Keep it warm either in a thermos flask or re-heat it in the office microwave for a couple of minutes on high. I would keep the bacon and chives in a separate container, to add just before eating it.

Ingredients

2 tbsp	Unsalted butter
1	Onion
1 clove	Garlic
1 kg	Parsnip
1 Ltr	Chicken stock
150 ml	Cream
1 to taste	Salt & freshly ground pepper
2 tbsp	Chives
6	Bacon rashers

Directions

Melt the butter in a heavy-based saucepan and cook the onion(chopped) and garlic(peeled and chopped) for 5-6 minutes until soft.
Add the parsnips(peeled and chopped) and chicken stock and bring to a gentle simmer. Cook for 20 minutes, until the parsnips are very tender.
Remove the pot from the heat and leave to cool slightly.
Blend the soup in small batches in a liquidiser until smooth, finally stirring in the cream and add a little salt and pepper to taste.
Reheat the soup and stir in the chopped chives and bacon rashers(cooked and chopped).