nicky parsons
Ingredients
6 portion(s)
Parsnip, Bacon and Thyme Soup
- 1 medium onion halved
- 1 clove garlic
- 100 grams short cut bacon
- 20 grams oil
- 1 teaspoon fresh thyme leaves
- 700 grams parsnips peeled and chopped into large chunks
- 1 tablespoon vegetable stock concentrate
- 50-80 grams Cream (optional)
- 1000 grams water
Recipe's preparation
Place onion, garlic and bacon in TM bowl and chop onion 3 sec speed 7
Add oil and sauté 3 minutes Varoma temperature, speed 1
Add parsnip and thyme and chop 5-10 sec speed 6
Add vegetable stock concentrate and water and cook for 20 mins 100 degrees speed 1
Add cream, if using, and puree for 1 minute by going slowly from speed 1 to speed 9
Parsnip, Bacon and Thyme Soup
Accessories you need
-
Spatula TM31
buy now -
Measuring cup
buy now
Tip
Adding the cream will give a richer result, but it works equally well without.
Parsnips give a natural sweet taste and the addition of the bacon and thyme gives a nice subtle flavor. Yum.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
-
Coconut and Pea Soup
-
Sopa de tomate com ovo escalfado
-
Moroccan pumpkin soup
-
Dumplings and broth
-
Cantonese style Sweet Corn and Crab Meat Soup
-
Chicken & Creamed Corn Soup
-
Quick and Easy Chicken and Sweet Corn Soup
-
Creamy Coconut & Vegetable Soup
-
Pick-me-up Turmeric Chicken Noodle Soup
-
Mushroom Soup with Soba
-
Rich Tomato Soup
-
Variation Goulash Soup
-
Parsnip, Carrot and Chickpea Stew
-
Parsnip, Carrot and Zucchini Frittata
-
Orange and Raspberry Puddings
-
Curried Parsnip Soup
-
Silverbeet, Leek and Gruyere Tart
-
Silverbeet and Lamb Rogan Josh
-
Banana and Pecan Cake
-
Thai Chicken and Quinoa Patties
-
Chicken and Vegetable Pasta Bake
-
Salmon Fish Cakes
-
Pork Hongroise
-
Piquant Pork
Comments
Add a commentTasty it wouldn't go past speed 4 without bursting...
Tasty it wouldn't go past speed 4 without bursting and leaking so had to puree in Two lots
Really yummy soup, managed to make up two batches...
Really yummy soup, managed to make up two batches and freeze to use a large amount of parsnips we were given.
Yum!! So delicious! Definitely I'll do again!...
Yum!! So delicious! Definitely I'll do again!
I add only 700 ml of water as the bowl was already almost full!!
So easy, very tasty and just
So easy, very tasty and just as good without the cream!
Such a yummy soup, second
Such a yummy soup, second time I've made it!
SOoooo yummy I made it for
SOoooo yummy I made it for lunch and again for dinner today. Terrific. (And terrific without garlic, onion or cream for a FF & LF version.)
Holy smokes! Yum yum i ran
Holy smokes! Yum yum
i ran out of parsnips and bulked up with spuds and zucchini. Delicious!
Just made this. I will be
Just made this. I will be making this again. Very nice
Closed lid
I used beautiful fresh
I used beautiful fresh parsnips and used stock made from bacon bones instead of using bacon. the parsnips were so lovely and sweet. I also added some truffle shavings in the last few minutes to balance the sweetness. Husband says best soup ever.
I made this yesterday & it
I made this yesterday & it was delicious! I did roast my veggies for about 20/30 mins and added a couple of small potatoes as I didn't have quite enough parsnip. I also used rosemary instead of thyme. Would highly reccomend.