Yew Restaurant @ Lyrath Estate Hotel
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Servings 6
Calories 292 kcal
- 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
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.
Calories: 292kcalCarbohydrates: 48gProtein: 7gFat: 9gSaturated Fat: 3gCholesterol: 16mgSodium: 148mgPotassium: 886mgFiber: 8gSugar: 12gVitamin A: 148IUVitamin C: 42mgCalcium: 147mgIron: 1mg