Parsnip & watercress soup, crispy bacon lardons
Parsnip & watercress soup, crispy bacon lardons
Serves 6-8
Ingredients
- Oil or butter to sauté
- 1 medium leek
- 2 medium onions
- 3 sticks of celery
- 4 medium parsnips
- 3 cloves of garlic
- 1 litre of whole milk
- 1 litre of chicken or vegetable stock
Preparation
Cut leek, onion & celery into bitesize pieces. Peel garlic and sauté over a med/low heat until very soft, but try not to colour.
Add sliced parsnips, milk and stock to a pan (liquid should just cover all the ingredients, add more stock if needed) and cook on a low heat 20-25 mins.
Blitz everything until very smooth and then pass through a fine sieve.