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Bacon and Parsnip Soup

25 g Butter; (1oz)
1 tb Oil
1 Onion; chopped
1 Carrot; chopped
250 g Parsnips; chopped (8oz)
250 g Cooked gammon or shoulder joint; cubed (8oz)
2 pt Vegetable stock
Freshly ground black pepper
1 tb Freshly chopped parsley
Croutons to serve


Heat the butter and oil in a large pan. Add the onion, carrot and parsnip and cook gently for 5-6 minutes.

Add the gammon and stock and bring to the boil. Simmer gently for 25-30 minutes.

Puree the soup in a blender until smooth and return to the pan.

Add pepper to taste and serve hot with croutons and sprinkled with chopped parsley.


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