Bacon, thyme and parsnip soup

Delicious pieces of salty bacon add a meaty touch to this hearty thyme-infused soup.

Recipe «Bacon, thyme and parsnip soup» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 3 rindless bacon rashers, finely chopped, 1 brown onion, coarsely chopped, 2 garlic cloves, crushed, 1 tsp fresh thyme leaves, 1L salt-reduced vegetable stock , 250ml water, 6 parsnips, peeled, cut into 2cm pieces, 80ml thickened cream , Fresh thyme leaves, to serve, 8 x 1.5cm-thick slices sourdough baguette , toasted.

Ingredients:

• 3 rindless bacon rashers, finely chopped 
• 1 brown onion, coarsely chopped 
• 2 garlic cloves, crushed 
• 1 tsp fresh thyme leaves 
• 1L salt-reduced vegetable stock 
• 250ml water 
• 6 parsnips, peeled, cut into 2cm pieces 
• 80ml thickened cream 
• Fresh thyme leaves, to serve 
• 8 x 1.5cm-thick slices sourdough baguette , toasted 

Instructions

1. 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.
2. Add the stock and water to the pan. Increase heat to high and bring to the boil. Reduce heat to medium-high. Add the parsnip and simmer, partially covered, for 15 minutes or until parsnip is tender. Set aside for 10 minutes to cool.
3. Place half the mixture in the jug of a blender and blend until smooth. Transfer to a saucepan. Repeat with the remaining mixture. Place over low heat and cook, stirring, for 2 minutes.
4. Ladle the soup among serving bowls and drizzle over the cream. Sprinkle with extra thyme and season with pepper. Serve with the toasted bread.