Zucchini parsnip soup with bacon

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
3 2
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 1 l Vegetable broth
  • 340 g Parsnips
  • 1 collar Spring onions
  • 300 g Courgette
  • 100 g Breakfast bacon in slices
  • 1 collar Thyme
  • 7-10 Tbsp Salt
  • 7-10 Tbsp freshly ground pepper

Directions

  1. 1

    Pour stock into a wide pot. Clean, peel, wash and slice the parsnips and add to the stock. Bring broth to a boil and simmer for 15-20 minutes.

  2. 2

    Separate eggs, chill egg whites. Mix ricotta, sour cream, lime zest and juice, 75 g sugar, egg yolks, 1 egg and pudding powder. Sprinkle the shortcrust pastry base with almonds, add cream and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 35-40 minutes

  3. 3

    Wash thyme and shake dry and, except for 4 stems for garnishing, strip leaves from the stems. Add the onions, thyme leaves and zucchini to the soup about 3 minutes before the end of the cooking time. Season to taste with salt.

  4. 4

    Arrange the soup with bacon in bowls, sprinkle with ground pepper and garnish with sprigs of thyme. Roasted baguette tastes good with it.

Nutrition Facts

KCAL
180 kcal
CARBS
14 g
FATS
9 g
PROTEINS
6 g