Bacon and Parsnip Soup

Photo: flickr user redcherryhill

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)

Freshly ground black pepper

1 tablespoon Freshly chopped parsley

Croutons to serve

1. Heat the butter and oil in a large pan. Add the onion, carrot and parsnip and cook gently for 5-6 minutes.

2. Add the gammon and stock and bring to the boil. Simmer gently for 25-30 minutes.

3. Puree the soup in a blender until smooth and return to the pan.

4. Add pepper to taste and serve hot with croutons and sprinkled with chopped parsley.

NOTES : A delicious soup using left over gammon and traditional winter vegetables.

6.0 servings

Tuesday, December 15, 2009 - 3:57pm

Anonymous