Velvety parsnip soup infused with bacon flavour and garnished with bacon crunchies.
|10||Slices Maple Leaf® Bacon, chopped|
|1||Large onion, diced|
|2||Stalks celery, diced|
|2||Cloves garlic, minced|
|3 cups||(750 mL) Chopped parsnips|
|1||Large potato, peeled and chopped|
|6 cups||(1.5 L) Chicken broth|
|Salt and pepper|
|1 cup||(250 mL) Light cream (5% or 10%)|
|Chopped green onion, to garnish|
HEAT a large pot over medium heat. Add bacon and cook until crispy, about 10 minutes. Using a slotted spoon, remove
bacon and place on paper towel to drain. Set aside.
ADD onion and celery to pot with bacon drippings. Sauté for 5 minutes and add garlic. Continue cooking 1-2 minutes. Add parsnips, potato and chicken broth. Season with salt and pepper. Bring to a boil, lower heat and simmer for 30 minutes, stirring occasionally.
BLEND soup using a hand or regular blender until smooth. Stir in cream and reheat gently, do not boil.
SERVE garnished with bacon and green onions.
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