Bacon And Parsnip Soup Recipe
Servings: 6
Ingredients
- 25 gm Butter, (1oz)
- 1 Tbsp. Oil
- 1 x Onion, minced
- 1 x Carrot, minced
- 250 gm Parsnips, minced (8oz)
- 250 gm Cooked gammon or possibly shoulder joint, cubed (8oz)
- 2 pt Vegetable stock Freshly grnd black pepper
- 1 Tbsp. Freshly minced parsley Croutons to serve
Directions
- 1. Heat the butter and oil in a large pan. Add in the onion, carrot and parsnip and cook gently for 5-6 min.
- 2. Add in the gammon and stock and bring to the boil. Simmer gently for 25-30 min.
- 3. Puree the soup in a blender till smooth and return to the pan.
- 4. Add in pepper to taste and serve warm with croutons and sprinkled with minced parsley.
- NOTES : A delicious soup using left over gammon and traditional winter vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 6 servings | |
| Calories 95 | |
| Calories from Fat 51 | 54% |
| Total Fat 5.79g | 7% |
| Saturated Fat 2.34g | 9% |
| Trans Fat 0.06g | |
| Cholesterol 9mg | 3% |
| Sodium 661mg | 28% |
| Potassium 187mg | 5% |
| Total Carbs 10.79g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.16g | 3% |
| Protein 0.73g | 1% |
