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1 parsnips ; 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
Submitted by nonsense
A soup with bacon and lots of vegetables.
Cal: 61 Fat: 3g Carbs: 6g Protein: 3g Fiber: 1g
Original recipe serves 16
½ 2x 3x Reset
Ingredients (serves 16)
Directions
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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