Bacon and Parsnip Soup

No ratings yet

Bacon and Parsnip Soup is a reminder of the virtues of seasonal eating and the joys of comfort food, no matter the dietary path one follows.

Course Soup

Cuisine American

Keyword bacon, parsnip, soup

Prep Time 15

Cook Time 40

Servings people

Calories 401kcal

Cost $5

Chop all of the bacon except 4 slices into ¼-inch pieces.
½ lb bacon
Heat a pot over a medium heat and cook the onion in some cooking fat until soft, about 5 minutes.
1 onion, Lard or other cooking fat
Add the chopped bacon and cook for another 2 minutes, stirring occasionally.
Now add the chopped parsnip and continue cooking for 10 minutes, until it starts to soften.
1 lb parsnips
Pour in the chicken or beef stock, bring to a boil then reduce to a simmer and let simmer for 10 minutes.
5 cups chicken or beef stock
In the mean time, heat an ovenproof skillet over a medium heat and cook the reserved 4 slices of bacon until crispy, about 7 minutes on each side.
Pat the cooked bacon dry, crumble it to pieces and mix in a bowl with the thyme leaves.
3 sprigs fresh thyme
After 10 minutes of simmering, pour the liquid in a blender and blend until smooth.
Return the pureed soup to the pot, reheat and season to taste with salt and pepper. Adjust the consistency of the soup by adding more stock or water if needed.
Sea salt and freshly ground black pepper to taste
Serve in bowls, garnished with the mixture of crumbled bacon and thyme leaves.