{"id":396,"date":"2010-02-23T20:39:19","date_gmt":"2010-02-24T02:39:19","guid":{"rendered":"http:\/\/www.csafarmdurhamkawartha.com\/?p=396"},"modified":"2010-02-23T20:39:19","modified_gmt":"2010-02-24T02:39:19","slug":"parsnip-peameal-chowder","status":"publish","type":"post","link":"https:\/\/www.csafarmdurhamkawartha.com\/?p=396","title":{"rendered":"PARSNIP &#038; PEAMEAL CHOWDER"},"content":{"rendered":"<ul>\n<li>2 tbsp (25ml) vegetable oil<\/li>\n<li>8 oz (250g) of peameal bacon diced<\/li>\n<li>4 cups (1l) diced onions<\/li>\n<li>2 cups (500ml) diced unpeeled\u00a0 red potatoes<\/li>\n<li>8 cups (2l) diced parsnips<\/li>\n<li>12 cups (3l) chicken stock<\/li>\n<li>1 tbsp (15ml) chopped fresh thyme<\/li>\n<li>\u00bd tsp (2ml) cayenne<\/li>\n<li>2 cups (500ml) whipping cream<\/li>\n<li>1 cup (250ml) chopped parsley<\/li>\n<li>1 tbsp (15ml) paprika<\/li>\n<\/ul>\n<ol>\n<li>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.<\/li>\n<li>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.<\/li>\n<\/ol>\n<p>Serves 20<\/p>\n<p>Compliments of Food &amp; Drink. LCBO<\/p>\n","protected":false},"excerpt":{"rendered":"<p>2 tbsp (25ml) vegetable oil 8 oz (250g) of peameal bacon diced 4 cups (1l) diced onions 2 cups (500ml) diced unpeeled\u00a0 red potatoes 8 cups (2l) diced parsnips 12 cups (3l) chicken stock 1 tbsp (15ml) chopped fresh thyme \u00bd tsp (2ml) cayenne 2 cups (500ml) whipping cream 1 cup (250ml) chopped parsley 1&#8230; <a class=\"read-more\" href=\"https:\/\/www.csafarmdurhamkawartha.com\/?p=396\">Read More<span class=\"hidden\"> about &#8220;PARSNIP &#038; PEAMEAL CHOWDER&#8221;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1,24,9],"tags":[],"class_list":["post-396","post","type-post","status-publish","format-standard","hentry","category-misc","category-parsnips","category-recipes","misc","parsnips","recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.csafarmdurhamkawartha.com\/index.php?rest_route=\/wp\/v2\/posts\/396","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.csafarmdurhamkawartha.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.csafarmdurhamkawartha.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.csafarmdurhamkawartha.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.csafarmdurhamkawartha.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=396"}],"version-history":[{"count":2,"href":"https:\/\/www.csafarmdurhamkawartha.com\/index.php?rest_route=\/wp\/v2\/posts\/396\/revisions"}],"predecessor-version":[{"id":450,"href":"https:\/\/www.csafarmdurhamkawartha.com\/index.php?rest_route=\/wp\/v2\/posts\/396\/revisions\/450"}],"wp:attachment":[{"href":"https:\/\/www.csafarmdurhamkawartha.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=396"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.csafarmdurhamkawartha.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=396"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.csafarmdurhamkawartha.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=396"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}