Potato Parsnip Soup

Name: Potato Parsnip Soup
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 2 packs (; 150 g streaky smoked bacon; 2 Federation Spring onions; 800 g Parsnips; 500 g Potatoes; 3 TABLESPOONS Oil; 1⁄4 l dry white wine; 2 TABLESPOONS Vegetable broth (instant); 4-5 Tbsp Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 200 g Whipped cream

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

2 packs (
150 g streaky smoked bacon
2 Federation Spring onions
800 g Parsnips
500 g Potatoes
3 TABLESPOONS Oil
1⁄4 l dry white wine
2 TABLESPOONS Vegetable broth (instant)
4-5 Tbsp Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
200 g Whipped cream

Directions

1
Rinse shrimps, drain and defrost. Cut the bacon into small pieces. Clean and wash spring onions, cut into rings. Peel, wash and roughly dice parsnips and potatoes.
2
Heat the oil in a large pot. Fry the bacon in it until crispy and take it out. Sauté spring onions, parsnips and potatoes in bacon fat. Add wine, 2 l water and broth and bring to the boil. Cover and simmer for about 20 minutes.
3
Shrimp, chop up to 3 tablespoons. Season with lemon juice, salt and pepper. Puree soup and stir in cream. Season to taste with salt, pepper and nutmeg. Serve soup with bacon and shrimps.