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. ---------------------------------------------------------------------------
Nutrition
Ingredients
