Parsnip apple soup with toasted hazelnuts, sage and crispy turkey bacon bits
Apr 6 2021
This sweet and nutty soup is absolutely divine and will be a hit with everyone, especially with kids!
Heat oil in a pan and add the onion, celery and garlic. Cover and cook gently for 10min until softened.
Place the turkey bacon on a baking sheet and cook at 400F for 10-12 minutes. During the last 5 minutes add the hazelnuts and sage leaves (tossed with olive oil)
Add parsnips and stock; cover and simmer for 10min. Add the apples to the pot, simmer, covered, for 5min. Cool a little. Whiz in a food processor until smooth.
Finely chop the bacon, hazelnuts and sage leaves.
Ladle into bowls and garnish with the nuts, sage and bacon bits.