Root Vegetable Soup

1. 1

   Peel and dice the parsnips, rutabagas, sweet potatoes, and artichokes.

2. 2

   Place vegetables in a large pot and cover them with cold water. Add chicken stock cube. Cook over medium heat until tender.

3. 3

   Using an immersion blender (or food mill), mix the vegetables with the broth. This makes a fairly thick soup. Blend in a bit of water (or cream) until achieving desired consistency. This soup is best when it is not too watery.

4. 4

   In a pan, brown the bits of bacon: Remove the fat from the pan while cooking for crispier bacon.

5. 5

   To serve, pour the soup into bowls, and sprinkle with pieces of golden bacon (if the soup is too thin, the bacon will not float).

No additional tips available.