A wholesome and tasty soup, Wyoming Parsley Soup may be served piping hot with crusty French bread and butter.
8 slices streaky bacon, rinds removed and finely chopped
2 oz. cup butter
2 medium-sized onions, finely chopped
2 medium-sized potatoes, finely chopped
2 small turnips, peeled and grated
2 large bunches parsley, washed, shaken dry and finely chopped
1 teaspoon salt
1 teaspoon black pepper
2 pints home-made chicken stock
16 fl. oz. milk
8 oz. Cheddar cheese, cut into -inch cubes
In a large saucepan, fry the bacon over moderate heat for 6 to 8 minutes, stirring constantly, until it is crisp and brown and has rendered most of its fat. Using a slotted spoon, transfer the bacon to kitchen paper towels to drain. Set aside and keep warm.
Add the butter to the saucepan. When the foam subsides, add the onions, potatoes and turnips and fry, stirring constantly, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Add the parsley, salt and pepper. Pour over the chicken stock and milk and bring the contents of the pan to the boil.
Reduce the heat to low, cover the pan and simmer the soup for 25 minutes. Remove the pan from the heat and pour the soup into a large wire strainer held over a large mixing bowl. Using the back of a wooden spoon, rub the vegetables and seasonings through the strainer to form a puree. Alternatively, blend all the in-gredients in an electric blender at high speed.
Pour the soup into 6 serving bowls. Sprinkle the cheese cubes and bacon over the top and serve immediately.