Truffle, Bacon and Parsnip Soup and Sourdough

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 parsnips are soft, remove the soup from the heat and carefully blend, using a hand blender, until smooth, 1-2 mins. TIP: If your sup is a bit thick for your liking, add a splash of water.

c) 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.