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Root Vegetable and Bacon Soup


(This is my rating system, after we try a new recipe, everybody at the table gives me their input on taste and I also take into consideration how difficult it was to prepare. We have a 1 to 5 scale : 1 = hated it, 2 = didn’t like it, 3 = liked it, 4 = really liked it, 5 = please make this again!)

  • 2 strips smoked bacon
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 3 red potatoes, peeled and chopped, about 1 1/4 lb.
  • 2 medium turnips, peeled and chopped
  • 3 carrots, peeled and chopped
  • 3 cups chicken broth
  • ½ tsp salt
  • ½ tsp ground black pepper
  • Grated Parmesan cheese, for garnish

Cook bacon in a Dutch oven over medium-high heat until crisp; drain on paper towels and crumble.
Cook onion and garlic in bacon drippings until softened, 5 minutes. add potatoes, turnips, carrots and chicken broth and cook, covered, until tender, 15 minutes.
Remove 1 cup of the soup and puree in food processor or blender. add puree, salt, pepper and crumbled bacon to soup and cook until just heated through. Sprinkle grated Parmesan cheese on each serving.

This was the first time we tried turnips in a recipe. I’ve never eaten a turnip before and can happily say that I will use them again. When a recipe calls for diced bacon, I use thick bacon and cut it up before frying. I also make things go faster by using fun kitchen tools, such as this one:

Tupperware Quick Chef Food Processor

I used ½ an onion and guess-timated the chicken broth measurement by just covering the vegetables in my pot. I also always use block Parmesan when cooking as opposed to that “other stuff” that sort of smells like stinky feet. Not only does it taste better, but it melts!

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