Bacon and Parsnip Soup
By: Anonymous
Published: Tuesday, December 15, 2009 - 3:57pm

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.