This soup was on the July 2014 and May 2015 ThermoFun Cook Alongs. Many participants said they had never had parsnip before and were very sceptical about trying this soup! I have to agree as before I stumbled across this recipe I’d never even bought a parsnip! Everyone on the Cook Alongs were just amazed at how beautiful and creamy this soup is.
I really love the crispy bacon on top of this soup – the bacon can be either fried in a frypan or cooked in the microwave.
- 1 garlic clove, peeled
- 1 onion, peeled and halved
- 10g olive oil
- freshly ground black pepper
- handful fresh parsley
- handful fresh basil
- 1 bay leaf
- 600g parsnips, peeled and quartered
- 20g TM vegetable stock concentrate
- 700g boiling water from kettle
- 170g thickened cream
- 3 rashers bacon, chopped in 1cm cubes
- 1 Tbsp chopped chives or sliced spring onion.
- Place garlic, onion and oil into TM bowl and chop 3 sec / speed 5. Scrape down and sauté 5 mins / Varoma / speed 1 / MC off.
- Add pepper, parsley, basil, bay leaf, parsnip, stock and boiling water and cook 20 mins / Varoma / speed 1 / MC off and place simmering basket onto TM lid to prevent any spatter.
- While soup is cooking - in a frypan cook bacon until crispy and drain on a paper towel or wrap bacon in a paper towel and cook in microwave 3 mins.
- Remove simmering basket and replace with MC and carefully blend 1 min / speed 9 gradually increasing speed from speed 1 to speed 9.
- Add cream and mix 10 sec / speed 2.
- To serve, ladle soup into serving bowls. Garnish with crispy bacon and chives/sliced green tops of spring onion.
** WARNING – WHEN PUREEING HOT LIQUIDS FOLLOW THE DIRECTIONS IN YOUR THERMOMIX INSTRUCTIONS MANUAL **
*This soup freezes well.
* If you don’t have fresh parsley or basil you can substitute with dried herbs or even use the tops of celery.
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