Chestnut and Parsnip Soup with Crispy Bacon
This Chestnut and Parsnip Soup with Crispy Bacon pieces is perfect for lunch or dinner as the days get shorter and colder.
Servings: 8 people
Calories: 142.2kcal
Equipment
- Blender with hot soup setting
Ingredients
- 4 tbsp. crème fraiche
- 750 ml vegetable stock hot
- 175 ml white wine
- 200 g chestnuts pre-cooked
- 4 parsnips peeled and chopped
- 1/2 leek
- 1 tsp garlic minced
- 1 tbsp thyme leaves only
- salt and pepper to taste
- 1 tsp tumeric
- 6 rashers bacon optional
Instructions
- Put all of the ingredients minus the bacon into the blender jug (liquids first followed by the solid ingredients).
- Place the blender jug on to the base and select the 'Hot Soup' function.
- Start the machine and let the programmed cycle run (roughly 5 minutes in total) by which point the soup should be silky smooth and steaming hot!
- While the soup is cooking, fry the strips of crispy bacon in a large frying pan. Once crispy dice into small pieces. (Optional)
- Serve the soup with a drizzle of creme fraiche, a sprinkling of the thyme and the crispy bacon bits.
Notes
If your blender doesn't have the hot soup function, start on the lowest setting ('1') and slowly increase (up to '10') until the soup is smooth. Heat in a pan as required.
Nutrition
Calories: 142.2kcal | Carbohydrates: 28.04g | Protein: 1.53g | Fat: 1.35g | Saturated Fat: 0.4g | Cholesterol: 0.71mg | Sodium: 386.82mg | Potassium: 450.31mg | Fiber: 4.08g | Sugar: 4.96g | Vitamin A: 340.52IU | Vitamin C: 25.48mg | Calcium: 42.58mg | Iron: 1.13mg