Baby leek, parsnip and apple soup
Ingredients
- 250 g Diced wood smoked bacon
- 3 Apples, peeled, cored and chopped
- 1 kg parsnips, peeled and chopped
- 2 tsp smoked paprika
- vegetable oil, for frying
- 4 parsnips, rinsed
- Handful Italian parsley, roughly chopped
- 1 L organic chicken stock
- 4 sprigs thyme
- 200 g baby leeks, finely sliced
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Shave thin, long strips of the parsnip using a peeler. Reserve the ends and cores for the soup.
- Heat the vegetable oil in a small saucepan. Test the temperature by dropping one of the parsnip strips into the oil.
- Fry in small batches until golden and drain on paper towel to remove excess oil. Sprinkle with salt and smoked paprika and reserve until soup is ready.
- Fry the bacon until crispy, allow to cool slightly and mix with the parsley just before serving.
- Sauté the leeks in butter on a medium-low heat until soft.
- Add the parsnips (as well as the remaining parsnips from the chips if you’re making them), stock and thyme. Bring to a simmer and cook until the vegetables are nearly tender.
- Add the apple and continue to cook until everything is soft enough to puree. Pour everything into a blender and puree until smooth. Season to taste. If you’re making the topping, sprinkle over the bacon and parsley and serve with crispy parsnip strips.
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