Cream of Parsnip Soup with Bacon

Scrape and rinse the parsnips and slice thinly. Peel the onion and roughly chop. Peel and wash the potato, and cut into small chunks.

Combine the milk and 17 fluid ounces (500 ml) of water in a saucepan, and heat.

Put another saucepan on the heat with a splash of olive oil, and sweat the onion for 1 minute. Add the parsnips and a little salt.

Pour the hot liquid over the onions and parsnip, turn up the heat, and bring to a boil. Add the potato and cook for 20 minutes over a medium heat, stirring occasionally.

Blend until the soup is nice and smooth. Keep it hot in its saucepan.

While the soup is cooking, cut the bacon into 1/8 inch lardons (5 mm). Put them in a small saucepan, and cook over a medium heat for 2 to 3 minutes, stirring occasionally.

Add the cream, and cook over a low heat, covered, for 10 minutes.

Rinse, dry, and chop the parsley leaves.