10g Connacht Gold Cracked Black Pepper Creamery Butter
400g bacon rashers, chopped
1 onion, chopped
Salt and black pepper
5 garlic cloves, crushed
500g parsnips, peeled and chopped
1 tsp fennel seed
950ml chicken stock
400ml Connacht Gold Fresh Cream
50g Parmesan, grated
1 bunch of curly kale, roughly chopped
¼ tsp grated nutmeg
1 Heat the oil in a large saucepan over a medium-high heat and cook the bacon rashers for 5-7 minutes until crisp around the edges. Remove from the pan and set aside.
2 Add the onion, season with salt and pepper and cook for seven minutes until soft.
3 Stir in the garlic and cook for one minute. Add the parsnips and fennel seed and cook for 3-5 minutes.
4 Add the chicken stock and use a wooden spoon to scrape up any browned bits from the bottom. Bring to the boil, then reduce the heat and cook, covered, for 20 minutes until the parsnips are tender.
5 Transfer the soup to a blender and purée in batches until smooth. Return to the saucepan, add the bacon and stir in the cream.
6 Stir in the Parmesan, kale and nutmeg and season to taste. Simmer for five minutes and serve warm.
Per Serving 476kcals, 27g fat (10.3g saturated), 21.4g carbs, 6.5g sugars, 37g protein, 4.8g fibre, 1.8g sodium