Dutch white bean parsnip soup

Name: Dutch white bean parsnip soup
Total time: 25 min
Yield: 4
Ingredients: 3 tablespoon tablespoons of olive oil; 1 onion; 500 gram parsnip; 1 pot White beans; 15 liter vegetable bouillon; 200 gram winter carrot; 1 thin leeks; 2 stem stalks of celery; 250 gram bacon; 1 tablespoon thyme leaves; 150 gram grated goat's cheese

Ingredients

Directions

Chop the onion.
Cut the parsnip and winter carrot into cubes.
Cut the stalks of celery into thin strips.
Heat the olive oil in a soup pot and gently fry the onion and parsnip.
Add the white beans with the liquid and two thirds of the stock.
Bring everything to the boil and boil the parsnip gently in 5 minutes.
Meanwhile, bring the rest of the stock to the boil in a pan.
Add the carrot, leek and celery and cook the vegetables in 3-4 minutes until done.
Fry the bacon in a frying pan until it is crispy brown.
Puree the parsnip with white beans and stock to a smooth soup using a hand blender.
Stir in the stock with vegetables and the thyme.
Add some salt and freshly ground pepper and let the soup simmer for 3-4 minutes.
Spoon the soup into deep plates or soup bowls and sprinkle some bacon and grated cheese in the middle.
Put the rest of the bacon and cheese in bowls on the table for the second round.
Tasty with brown baguette.