| Servings | serves |
Ingredients
- 1 1/2 cups Parmesan Cheese finely grated
- 2 tablespoons Olive Oil
- 1 Brown Onion finely diced
- 250 grams Bacon rind removed, shredded
- 1 kg Parsnip trimmed, peeled and diced
- 4 cups Chicken Stock or Vegetable Stock
- 3 cups Water
- 6 spring Thyme Leaves
- 300 ml Thickened Cream
Ingredients
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Instructions
- Preheat oven to 200c. Line a large baking tray with baking paper. Place spoonfuls of cheese onto prepared tray, about 6 cm in diameter, allowing room for spreading. Bake for 6 minutes or until golden and crisp. Transfer to a wire rack to cool.
- Heat oil in a large deep saucepan over medium heat. Add onion. Set aside 1/3 cup of the bacon and remaining bacon to the pan with onion. Cook for 4 minutes or until onion is tender and bacon is golden.
- Add parsnip, stock, water and thyme. Stir until well combined. Bring to the boil, reduce heat and simmer for 40 minutes or until parsnip is very tender. Cool slightly. Remove thyme stalks.
- Process mixture in batches in a food processor until smooth. Return soup top a clean pan and place over a medium heat. Bring to the boil and reduce heat. Stir through cream.
- Cook reserved bacon in a small non-stick frying pan for 3-4 minutes or until crisp. Ladle soup into bowls. Top with crisp bacon and serve with parmesan crisps.
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