Truffle, Bacon and Parsnip Festive Soup
Serves 2 | with Fresh Thyme and Hazelnuts
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. Bacon, parsnip and truffle are flavours that truly evoke Christmas. Combined in a creamy soup and served with warm sourdough, this makes for a deliciously cosy meal.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Onion
4 unit(s)
Parsnip
2 unit(s)
Garlic Clove
1 bunch(es)
Thyme
15 grams
Chicken Stock Paste
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
25 grams
Hazelnuts
(Contains Nuts May contain Nuts)
90 grams
British Smoked Bacon Lardons
1 sachet(s)
Truffle Zest
75 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
800 milliliter(s)
Water
2 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve, peel and chop the onion into small pieces.
c) Trim the parsnips, then chop into 2cm chunks (peel first if you prefer).
d) Peel the garlic cloves.
e) Strip the thyme leaves from their stalks and roughly chop (discard the stalks).
a) Heat a drizzle of oil in a large saucepan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins.
b) Once the onion is softened, add the parsnip, garlic cloves, chicken stock paste, half the thyme and the water (see pantry for amount) to the pan.
c) Bring to the boil, then reduce the heat to medium and cover with a lid. Leave to simmer until the parsnips are soft, 20-25 mins.
a) Meanwhile, remove the bread from the packaging and pop onto a baking tray.
b) Bake on the middle shelf of your oven until toasted and golden, 10-12 mins.
c) Once baked, leave to cool for 5 mins before cutting into thick slices.
a) While the bread bakes, roughly crush the hazelnuts in the unopened sachet using a rolling pin.
b) Heat the olive oil (see pantry for amount) in a small frying pan on medium-high heat.
c) Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
d) Once the bacon is golden, stir through the hazelnuts and remaining thyme, then remove from the heat and set aside.
a) Once the parnsips are soft, remove the soup from the heat and carefully blend, using a hand blender, until smooth, 1-2 mins.
b) Stir through the truffle zest and three quarters of the creme fraiche, then season to taste with salt and pepper. TIP: If you want your soup a little thinner, add a splash of water.
a) Divide your soup between 2 serving bowls.
b) Top the soup with a swirl of the remaining creme fraiche.
c) Spoon over the bacon and hazelnut mixture from the pan and partially swirl into the soup.
d) Serve your baguette slices on the side to finish.
Enjoy!
