Truffled parsnip soup with hazelnuts and bacon
- October 2016
- Serves 8
- Hands-on time 30 min, simmering time 20 min
If you’ve always thought soup couldn’t be decadent, you need to try this rich combination of parsnips, truffle oil, bacon and hazelnuts.
- 26.5g (10g saturated)
- 41.6g (13.7g sugars)
If you want to make this vegetarian, use vegetable stock instead of chicken, and boil an extra 200g potato to use for the garnish instead of the bacon. You’ll also need to add about 100ml more liquid to the soup.
The soup will keep covered in the fridge for up to 48 hours, or in the freezer for 1 month. Reheat thoroughly to serve.
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