Winter vegetables are great… except when you sometimes end up with too much of one type and need to keep them interesting by finding different ways to serve them. Please enter… Parsnip, Bacon and Thyme Soup!
- 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
- 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.