Thyme, Bacon and Parsnip Soup

Equipment

• large saucepan
• knife
• peeler
• chopping board

Ingredients

• 6 rashers bacon chopped
• 2 onions chopped
• 2 cloves garlic, crushed
• 2 tablepoons olive oil
• 1 tablespoon fresh thyme leaves
• 2 litres vegetable/chicken stock
• Approximately 6 parsnips (1kg)
• 4 large potatoes, peeled and chopped
• 1 cup cream

Method

1. Heat oil in a large saucepan and add the bacon, garlic, onion and thyme and cook
   for 5 minutes or until the onion is soft and the bacon cooked.
2. Add the stock to the saucepan. Add the potatoes and parsnips and simmer until
   soft.
3. Blend soup with a stick blender until smooth.
4. Season with salt and pepper and stir through cream.
5. Serve sprinkled with extra fresh thyme.