
Ingredients
- 3 rindless bacon rashers, finely chopped
- 1 brown onion, coarsely chopped
- 2 garlic cloves, crushed
- 1 tsp fresh thyme leaves
- 1L (4 cups) salt-reduced vegetable stock
- 250ml (1 cup) water
- 6 (about 1kg) parsnips, peeled, cut into 2cm pieces
- 80ml (1/3 cup) thickened cream
- Fresh thyme leaves, to serve
- 8 x 1.5cm-thick slices sourdough baguette (French breadstick), toasted
Description
Bacon, Thyme And Parsnip Soup Recipe - Heat A Large Saucepan Over Medium Heat. Add The Bacon, Onion, Garlic And Thyme And Cook, Stirring, For 5 Minutes Or Until The Onion Is Soft. Add The Stock And Water To The Pan....
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