Creamy parsnip soup

There’s nothing more comforting on a cold winter’s day than a bowl of hot nourishing soup. There are thin and thick soups — thin to whet the appetite before a main course and thick soups that can be meals in themselves.

Ingredients

1	Onion, chopped
3 Tbsp	Canola oil
2 cloves	Garlic, chopped
600 g	Parsnips, peeled and chopped (Main)
2 ½ cups	Chicken stock
4 rashers	Bacon
300 ml	Cream
2 Tbsp	Lemon juice
2 Tbsp	Chopped parsley

Directions

1. Sauté the onion in the oil, until softened. Add the garlic and parsnips. Stir and cook for about 2 minutes. Add the chicken stock. Cover and simmer for about 15 minutes, until the parsnips are cooked.
2. Meanwhile, microwave the bacon until crisp, about 3 minutes. Chop.
3. Purée the soup, preferably with a hand-held blender, until smooth. Stir in the cream, seasonings and lemon juice. Blend again until fluffy. Reheat gently. Serve topped with the bacon and parsley.

See more of Jan's soup recipes

• Thai chicken soup
• Salmon tortilla soup
• Celery bisque