Turnip And Bacon Soup
Instructions
Melt the butter or margarine in a heavy-based saucepan.
Add the bacon and cook over a moderate heat until crisp and golden.
Remove the bacon with a slotted spoon and set aside.
Add the onion, potatoes and turnips to the pan and fry over a low heat for about 5 minutes.
Add the stock, bay leaf and thyme.
Bring to the boil, lower the heat and cook for 30-35 minutes, or until all the vegetables are soft.
Remove and discard the bay leaf and sprig of thyme, if desired.
Transfer the mixture to a blender or food processor in batches and process until smooth.
Transfer each successive batch to a clean saucepan.
Add the reserved bacon and the milk and season with salt and pepper if necessary.
Cook over a moderate heat, stirring frequently, for 3-5 minutes, or until the soup is hot but not boiling.
Ladle the soup into warmed soup plates or bowls, garnish with parsley, if liked, and serve immediately.
