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Ingredients

salt
1 parsnip ; cut into 1/2 inch triangles
1 tablespoon peppercorn ; black and white
2 leeks ; sliced
1 bunch thyme
2 bay leaves
3 ounces bacon
1 tablespoon olive oil
1 head garlic
1 bunch parsley
1 medium carrots ; cut into 1/2 inch triangles
1 stalk celery ; stalk, sliced, 1/2 celery root, cut into triangles
1 medium onions ; diced
12 1/2 cups water ; cold
1 turnips ; cut into 1/2 inch triangles

Preparation:

In a large pan, sweat the onions, celery, leeks with the olive oil and bacon. Add carrot, celery root, and parsips along with the water, thyme, garlic, bay leaf and peppercorn. Season with salt and cook. Remove the vegetables and bacon and reduce the broth if necessary. Adjust seasoning to taste. Add back the vegetables, dice the bacon and put back into the soup. Put soup in bowls and garnish with parsely. Serve.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 61.3
Total Sugars: 1.8g
Carb.: 5.8g
Fiber: 1.2g
Total Fats: 3.3g
Cholesterol: 5.7mg
Protein: 2.5g
Sodium: 141mg

Detailed Nutrition...

By ingredient...

^*Data provided by USDA