Easy recipe Bacon, Thyme And Parsnip Soup Recipe

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three rindless bacon rashers, finely chopped one brown onion, coarsely chopped about two garlic (Recipes by ingridients garlic) cloves, crushed one teaspoon fresh thyme (Recipes by ingridients thyme) leaves oneL (four cups) salt-reduced vegetable stock two hundred and fiftyml (one cup) water six (about onekg) parsnips, peeled, cut into about twocm pieces eightyml (one third cup) thickened cream (Recipes by ingridients cream) Fresh thyme (Recipes by ingridients thyme) leaves, to serve eight x one.fivecm-thick slices sourdough baguette (French breadstick), toastedStep one Heat a large saucepan over medium heat. Add the bacon, onion, garlic (Recipes by ingridients garlic) and thyme (Recipes by ingridients thyme) and cook, stirring, for five minutes or until the onion is soft. Step about two Add the stock and water to the pan. Increase heat to high and bring to the boil. Bacon, Thyme And Parsnip Soup Recipe. Reduce heat to medium-high. Bacon, Thyme And Parsnip Soup Recipe. Add the parsnip and simmer, partially covered, for fifteen minutes or until parsnip is tender. Set aside for ten minutes to cool. Step three Place half the mixture in the jug of a blender and blend until smooth. Bacon, Thyme And Parsnip Soup Recipe. Transfer to a saucepan. Bacon, Thyme And Parsnip Soup Recipe. Repeat with the remaining mixture. Place over low heat and cook, stirring, for about two minutes. Bacon, Thyme And Parsnip Soup Recipe. Step four Ladle the soup among serving bowls and drizzle over the. cream (Recipes by ingridients cream) Sprinkle with extra thyme (Recipes by ingridients thyme) and season with pepper. Serve with the toasted. bread (Recipes by ingridients bread) .