Nice soup, doesn’t taste much of parsnip, default config is very lemony
Means
- veg oil
- 75g bacon bits (or chopped bacon)
- 2 medium onions
- 2 big garlic cloves
- 750g Parsnips
- 1 small unwaxed lemon (wax on, wax off)
- 25g butter
- 1tsp curry powder (I generally don’t)
- 2 chicken stock cubes in 1.5 litres of water
- 150ml creme freiche
- chives
Method
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In a heavy bottomed pan heat the oil and add the bacon (chopped), cook (5m)
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Meanwhile, peel, halve and chop the onions, and the garlic, peel the parsnips and chop them quarter lengthways and half.
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dezest the lemon.
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add the butter to the pan, melt
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stir in the onions, garlic & lemon & cook
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cook gently for a little while
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stir in the parsnips
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cover the pan and cook for 5 mins, stir, another 5 mins.
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add curry powder (if you really want) stir and cook for a couple of minutes.
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add stock, bring to boil, partially cover pan
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simmer for 15-20 mins until the parsnips are tender.
-
whizz.
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add salt and lemon juice
To serve, add bacon scraps, a swirl of creme fraiche and chives
Category: Recipe