Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Cheese, Easy recipes, Soup

Australian House & Garden recipe for parsnip and cheddar soup with bacon.

INGREDIENTS

1/3 cup (80ml) extra-virgin olive oil
500g parsnips, peeled and roughly chopped
200g free-range sugar-cured belly bacon, julienned
1 large onion, diced
4 cloves garlic, crushed
500g starchy potatoes, peeled and chopped into 2cm dice
3 cups (750ml) full-cream milk
1 bay leaf
Good pinch nutmeg
½ cup grated good-quality cheddar
8 sprigs each of thyme and marjoram, leaves picked and chopped, for garnish

METHOD

1 Preheat oven to 220°C (200°C fan). Place chopped parsnips in a baking tray. Lightly coat with a little oil, season, then roast until golden and just soft, about 30mins (stir and re-coat with oil occasionally).

2 Meanwhile, place bacon and remaining oil in a saucepan over moderate heat and sauté until well browned and fat is rendered. Remove with slotted spoon; set aside.

3 Add onion to same saucepan and sauté until transparent. Add garlic and sauté until soft. Add potatoes, milk, bay leaf, nutmeg and salt to taste; bring to simmer, then fold in cooked parsnips. Simmer a further 15mins or until potatoes are soft. Remove from heat, discard bay leaf and puree with a stick mixer or in a blender. If soup is too thick, add a little water and adjust seasoning. Garnish with reserved bacon, cheese and herbs.