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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the butter and the oil in a large pan. | 2. Add the onion, carrot and parsnip and cook gently for 5-6 minutes until softened but not browned. | 3. Add the bacon and stock and bring to the boil. | 4. Simmer for 25-30 mins until the vegetables are completely soft. | 5. Puree the soup in a blender until smooth and return to the pan. You may have to do this in batches. | 6. Add pepper to taste, the bacon is fairly salty, so you probably won't need to add extra salt to the soup. | 7. Serve hot with croutons and a swirl of cream if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
onion	1		chopped	64.0	14.944	1.76	0.16
carrot	1		peeled chopped	52.48	12.2624	1.1904	0.3072
parsnip	8	ounces	peeled chopped	170.097	40.8006	2.7216	0.6804
bacon	8	ounces	cooked chopped	1242.8418	3.0617	81.0342	98.1346
vegetable stock	4 1/4	cups		46.9625	8.735	2.2542	0.6575

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.