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Recipe – Parsnip & Bacon Soup

Ingredients

  • 5 rashers smoked streaky bacon, chopped
  • 1 onion, finely chopped
  • 1-2 garlic cloves, crushed
  • 6 parsnips, peeled and chopped
  • 650ml chicken stock
  • 400ml milk
  • 3 sprigs thyme, leaves picked
  • 200g cooked chestnuts, chopped (optional)

Method

  • Fry the bacon in a little oil until crisp, put a spoonful aside to garnish later
  • Add the onion and garlic and cook until softened and translucent
  • Add the parsnips and cook for a couple of mins to allow them to absorb the flavours
  • Add the stock and milk
  • Add thyme and chestnuts (if using)
  • Cover and simmer for 25-30 minutes until the parsnips are soft
  • Blend then season to your taste
  • Serve sprinkled with the remaining bacon and a drizzle of good olive oil

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