• 2 tbsp (25ml) vegetable oil
• 8 oz (250g) of peameal bacon diced
• 4 cups (1l) diced onions
• 2 cups (500ml) diced unpeeled  red potatoes
• 8 cups (2l) diced parsnips
• 12 cups (3l) chicken stock
• 1 tbsp (15ml) chopped fresh thyme
• ½ tsp (2ml) cayenne
• 2 cups (500ml) whipping cream
• 1 cup (250ml) chopped parsley
• 1 tbsp (15ml) paprika

1. Heat oil in a soup pot over medium heat. Add bacon and fry for 2 minutes or until any fat has rendered. Add onions and sautee until softened, about 3 minutes. Add potatoes and parsnips and continue to cook for 1 minute stirring well to combine.
2. Pour in stock and season with thyme and cayenne. Bring to a boil, lower heat and simmer , covered for 20 minutes or until vegetables are tender. Add cream and parsley and simmer gently for 5 minutes. Serve garnished with a sprinkle of paprika.

Serves 20

Compliments of Food & Drink. LCBO

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