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This Soup Saves Lives
45 min
4 people
Steps
- In a large pot, heat the olive oil over medium high heat and add the bacon. Sweat for 3 minutes or so then add the parsnip, celery root and leeks and continue to sweat for another 5 minutes.
- Add the garlic, sweat for another minute.
- Deglaze with vinegar, wait 30 seconds and add the broth/stock. Reduce to a simmer and cook until the vegetables are tender, about 25 minutes.
- Ladel the vegetables into a blender and then add the liquid and puree until smooth. With the blender running on the lowest speed add in the macadamia/almond/camel/donkey/cow’s milk and puree until silky. Whilst this is working give the pot a quick rinse.
- Return the soup to the pot and season with salt, pepper and cayenne and add any additional vinegar should you want a little more acidity.
- Serve straight away or set aside in the fridge and save it for a moment when you are pressed for time.
- You can serve it with some crispy cubes of diced bacon as I have and a few sprinkles of sumac. Add your favorite greenery for the scenery should you desire. Presto!
Originally published at Seamusmullen.com. Reproduced for personal collection.
