Ingredients (serves 4)
Three finely chopped rindless bacon rashers
Two crushed garlic cloves
One coarsely chopped brown onion
1 tsp. thyme leaves
1 cup of water
4 cups vegetable stock (preferable salt-reduced)
Six peeled parsnips
Fresh thyme leaves (to serve)
1/3 cup thickened cream
Sliced toasted sourdough baguette/ French breadsticks
First off, place a saucepan over medium heat and add in the onion, bacon, thyme and garlic. Cook the ingredients, while continually stirring until the onion is translucent and soft, which should be about 5 minutes.
Add the water and the stock to the saucepan and turn up the heat to high. When it’s boiling, lessen the temperature to medium-high. Place in the parsnip pieces onto the mixture and cover the saucepan with its lid. Let it simmer until the parsnip is tender which should be about 15 minutes then set aside to cool for 10 minutes.
Divide the cooked mixture into two parts. Place one component inside a blender and process it until the soup is smooth. Transfer the creamy mixture back to the saucepan. Repeat the same procedure to the remaining part. Heat the soup at low heat for 2 minutes.
How to Serve the Soup:
The soup is now ready to be served. All you need to do is to pour it onto serving bowls then drizzle some cream on top. You can also sprinkle some pepper and thyme as desired and serve the soup with some toasted sourdough baguette slices or French breadsticks.
If you prefer to store it for freezing, you can follow the technique that I explained about sealing soups in vacuum-sealed bags. Make sure to label the container according to today’s date. You can quickly freeze that soup for up to three months. When you want to serve it after freezing, all you need to do is to thaw it in the refrigerator, heat the thawed soup in a saucepan and serve it with the sourdough baguette slices as suggested.