Chestnut, bacon & parsnip soup

1 of 5-a-day christmas soup christmas starter creamy soup folate winter

N/A

Source

Ingredients

4 chopped rashers smoked streaky bacon

drizzle of olive or rapeseed oil

1 chopped onion

1 crushed garlic clove

6 peeled and chopped parsnips

1 chicken stock cube

400ml milk

leaves from 4 thyme sprigs

200g cooked, chopped chestnuts

Method

Fry the rashers of bacon in the oil until crisp. Scoop out half the bacon and set aside until later. Add the onion and garlic to the pan, stirring until tender, then add the parsnips. Cook for another 5 mins, then crumble in the chicken stock cube. Add the milk, 600ml water, the thyme and chestnuts. Cover and simmer for 30 mins until the parsnip is tender. Blitz with a hand blender, then season to taste. Ladle into bowls and top with the reserved bacon.