A smooth and creamy winter soup, topped with crispy bacon pieces – serve with crusty bread for a delicious and warming starter.
Ingredients
- 4 rashers chopped smoked streaky
- olive oil
- 1 onion chopped white
- 1 garlic clove crushed
- 1 chicken stock cube
- 6 parsnips peeled & rough chopped large
- 400 ml milk
- 600 ml water
- 4 sprigs thyme leaf
- 200 gr chestnuts chopped cooked
Instructions
- Fry off the bacon in your pot tillo crisp, remove half of it and set it aside for later.
- Add to your pot the onion and garlic, cook out for about 2 to 3 minutes.
- Add the parsnips and cook out for a further 5 minutes.
- Now add your stock cube, milk, water, thyme and chestnuts. Cover your pot and simmer for approx 30 minutes.
- Blitz with a hand blender or in a foos processer, season to taste.
- Your soup is now ready to be served, garinsh with the bacon you set aside at the beginning of the cooking process.
Nutrition
Calories: 292kcalCarbohydrates: 48gProtein: 7gFat: 9gSaturated Fat: 3gCholesterol: 16mgSodium: 148mgPotassium: 886mgFiber: 8gSugar: 12gVitamin A: 148IUVitamin C: 42mgCalcium: 147mgIron: 1mg
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