Truffled Parsnip Soup with Hazelnuts & Bacon

The Truffle Parsnip soup with Hazelnuts and Bacon is perfectly decadent and rich, a great suggestion for those cold nights spent indoors.

Here’s what you’ll need:

  • 75g unsalted butter

  • 2 onions

  • 4 garlic cloves

  • 1kg of chopped parsnips

  • 850g of chopped red-skinned potatoes

  • 750ml whole milk

  • 1 litre chicken stock

  • 2 or 3 teaspoons of truffle oil

  • ½ lemon juice

  • 200g sliced bacon

  • 60g chopped hazelnuts

  • Finely chopped parsley leaves

Here’s what you’ll need to do:

  • Simmer the onion in a large pan of melted butter until softened. Add garlic and cook for a few minutes.

  • Add parships, potatoes, milk and stock, cook for 10 - 15 minutes until vegetables are tender. Remove 4 - 5 pieces of potatoes and set aside.

  • Add salt, pepper, lemon juice and 2 teaspoons of truffle oil. Add more salt, pepper or lemon juice according to your desired taste.

  • Chop the reserved potato into small cubes.

  • In a hot frying pan, add bacon bits and potato cubes. Fry until crispy golden.

  • Add the nuts and fry until lightly golden.

  • Remove all from the pan, leaving behind the fat.

  • Reheat the soup and serve into bowls. Garnish with bacon, potato cubes, nuts, parsley and a drizzle of truffle oil.

  • Serve and enjoy!


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