Mushroom, Asparagus, Parsnip and Salsa Verde Soup

Hello again soup season. Soup is the business, get some tasty stuff, simmer it, blend it, maybe add some cream,  serve, top with some tasty stuff and awesome bread - all with very little effort. It doesn't get much better.

1 large parsnip in chunks

500gms mushrooms chopped

1 onion diced

3 cloves garlic minced

2 rashers bacon diced

2 large potatoes in chunks

1 bunch asparagus

1 tbs+ salsa verde

Good splash of white wine

1 L chicken stock

1/2 cup cream

Sour cream

Salt and pepper

Extra virgin olive oil

Toasted crusty bread

Remove the woody end of the asparagus and reserve along with the tips, slice the stems finely. Set aside 2 tbs diced bacon. Saute the onion, garlic and bacon in some extra virgin. When the onion is soft and the mixture is fragrant, add in the mushrooms and cook until they have nice colour. Add in the salsa verde and mix through, cooking for a couple of minutes. Check for seasoning and salt and pepper to taste. Delgaze with white wine. Add the woody asparagus ends, potato, parsnip and enough chicken stock to cover. Bring to the boil, reduce to a simmer and cook until vegetables are tender. Remove the woody asparagus ends. Add in the sliced asparagus and turn off the heat. After five minutes, pour in the cream, blend with a stick blender, adding more stock to reach your desired consistency as necessary. Check for seasoning.

Fry the reserved bacon in a little extra virgin, when almost crispy add in the asparagus tips and cook for a further minute or two, remove and drain on absorbent paper.

Spoon the soup into bowls, add in a tsp of sour cream per bowl, a tsp of salsa verde and top with some bacon/asparagus mixture and a grind of black pepper.