Parsnips are in abundance in our weekly veggie baskets here in Sydney. We are smack in the middle of winter and are always looking of ways to use up the big bunch of parsnips we get every week. This time around I adapted a soup recipe from a supermarket recipe card. Very hearty with no seasoning used at all!
6 medium parsnips, peeled and diced
1 cup bacon, roughly sliced
1 brown onion, finely chopped
4 cups vegetable stock
1/4 cup fresh thyme
1/4 cup light cream
1 tbsp oil
Method
Heat oil in a large saucepan. Add the onions and bacon. Saute for 2 minutes till onions are tender and bacon, browned. ˜Add the vegetable stock and parsnip. Reduce heat and simmer for 20 minutes.
Blend the soup in the saucepan using a hand blender till very smooth. Add cream and thyme. Cook for another 5 minutes. Remove from heat.
Added:1st Mar, 2008 | Viewed 2634 times Browse similar recipes: Asian
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