Recipe: Parsnip, Bacon & Thyme Soup

Ingredients:

• 6 rashers of Free Range Pasture Fed Bacon (4 chopped roughly for soup, 2 chopped finely for ‘crumb’)
• 1 brown onion, roughly chopped
• 2 garlic cloves, finely chopped
• 10-15 sprigs thyme, leaves removed
• 500ml (2 cups) Free Range Chicken Stock
• 3 cups water
• 12 small parsnip or 6 medium (1kg in total)
• 1/4 cup walnuts, chopped roughly

Method:

• 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.
• While the parsnip is simmering, add the finely chopped  bacon to a frying pan and fry for 3 – 4 minutes. Just before it gets too crunchy, add the walnuts and toss together. Remove from the heat.
• Once the parsnip is tender, blend until the soup reaches your preferred consistency.
• Ladle the soup in to bowls and top each bowl with the bacon and walnut crumb.
• Season with salt and pepper.