1 box of The Vegetarian Butcher Smoked Bacon Strips
1 onion, finely chopped
1 clove of garlic, finely chopped
1 kg parsnip, cleaned and diced
1 litre of vegetable stock
100 ml soya cream
2 apples, peeled, de-cored and diced.
a handful of fresh thyme, just the leaves
a bunch of green asparagus
oil for frying
salt and pepper
Fry the onion and garlic in a little oil until translucent. Then add the parsnip and fry briefly. Pour in the stock and the cream and add the apple and thyme. Cook for about 15 minutes until the parsnip is soft.
Once cooked, puree the soup in a blender or with a handheld mixer and season to taste with salt and pepper. If the soup is a little thick just add a bit more stock.
Lightly brush the asparagus with oil and grill them on hot grill until they have nice grill marks all round. Cut the asparagus into chunks and set aside until you’re ready to serve the soup. Fry the Smoked Bacon Strips in a little oil over a medium heat until crispy.
When you’re ready to serve divide the soup over 4 bowls and top with bits of asparagus and Smoked Bacon Strips.
Serve with toast and some vegetable spread.