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Bacon And Parsnip Soup

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  • 25 g Butter; (1oz)
  • 1 tb Oil
  • 1 Onion; chopped
  • 1 Carrot; chopped
  • 250 g Parsnips; chopped (8oz)
  • 250 g Cooked gammon or shoulder joint; cubed (8oz)
  • 2 pt Vegetable stock
  • Freshly ground black pepper
  • 1 tb Freshly chopped parsley
  • Croutons to serve


1. Heat the butter and oil in a large pan. Add the onion, carrot and parsnip and cook gently for 5-6 minutes.
2. Add the gammon and stock and bring to the boil. Simmer gently for 25-30 minutes.
3. Puree the soup in a blender until smooth and return to the pan.
4. Add pepper to taste and serve hot with croutons and sprinkled with chopped parsley.
Converted by MC_Buster.
NOTES : A delicious soup using left over gammon and traditional winter vegetables.
Converted by MM_Buster v2.0l.