Truffle, Bacon and Parsnip Festive Soup
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Truffle, Bacon and Parsnip Festive Soup

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.

Tags:
New
Allergens:
Cereals containing gluten
•Sesame
•Soya
•Nuts
•Milk

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.

Preparation Time35 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

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

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Nutritional information

Energy (kJ)2427 kJ
Energy (kcal)580 kcal
Fat40 g
of which saturates12.6 g
Carbohydrate39.6 g
of which sugars14.8 g
Protein17.1 g
Salt3.16 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan
•Baking Tray
•Rolling Pin
•Small Frying Pan
•Hand Blender

Instructions

Prep Time
1

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).

Into the Pot!
2

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.

Bake the Bread
3

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.

Fry the Bacon
4

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.

Time to Blend
5

a) Once the parnsips are soft, remove the soup from the heat and carefully blend the soup, 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.

Finish and Serve
6

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!

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