Bacon and Parsnip Soup


Photo: flickr user redcherryhill

Tags:

tuber
root
vegetable

Yield:

6.0 servings

Added:

December 15, 2009

Creator:

Anonymous

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Ingredients

25 grams Butter, (1oz)
1 tablespoon Oil
1 Onion, chopped
1 Carrot, chopped
250 grams Parsnips, chopped (8oz)
250 grams Cooked gammon or shoulder joint, cubed (8oz)
2 pints Vegetable stock
Freshly ground black pepper
1 tablespoon Freshly chopped parsley
Croutons to serve

Preparation

1
1. Heat the butter and oil in a large pan. Add the onion, carrot and parsnip and cook gently for 5-6 minutes.
2
2. Add the gammon and stock and bring to the boil. Simmer gently for 25-30 minutes.
3
3. Puree the soup in a blender until smooth and return to the pan.
4
4. Add pepper to taste and serve hot with croutons and sprinkled with chopped parsley.
5
NOTES : A delicious soup using left over gammon and traditional winter vegetables.

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