Bacon, thyme & parsnip soup

Posted by adm On December - 30 - 2011

How to cook Bacon, thyme & parsnip soup


  • 3 rindless bacon rashers, finely shredded
  • 1 brown onion, coarsely sliced
  • 2 garlic cloves, low
  • 1 tsp fresh thyme leaves
  • 1L (4 cups) salt-reduced vegetable strain
  • 250ml (1 cup) h2o
  • 6 (around 1kg) parsnips, raw, dig 2cm pieces
  • 80ml (1/3 cup) thickened skim
  • Fresh thyme leaves, to answer
  • 8 x 1.5cm-thick slices sourdough baguette (French breadstick), toasted

How to:

  • Heat a large saucepan over medium heating. Add the bacon, onion, garlic and thyme and prepare, stirring, for 5 minutes or until the onion is subdued.

  • Add the stock and water to the pan. Increase heat to high and bring to the churn. Reduce heat to medium-highschool. Add the parsnip and simmer, partially covered, for 15 minutes or until parsnip is tenderise. Set aside for 10 minutes to poise.

  • Place half the mixture in the jug of a blender and blend until tranquil. Transfer to a saucepan. Repeat with the remaining assortment. Place over low heat and fudge, stirring, for 2 transactions.

  • Ladle the soup among serving bowls and drizzle over the bat. Sprinkle with extra thyme and season with peppercorn. Serve with the toasted gelt.

  • Freezer Tip: At the end of tone 3, bring the soup to room temperature. Transfer to an airtight container. Tag, date and freeze for up to three months. Thaw overnight in fridge. Reheat in a saucepan and continue from tone 4.

  • Budget tip: To make this soup even easier on your pocket, replace vegetable stock with a large vegetable stock cube and increase the quantity of water to 1.25L (5 cups).

  • Cooking time:25 min.

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