Wednesday 13 November 2019

Darina Allen: Swede Turnip and Bacon Soup with Parsley Oil


Swede Turnip and Bacon Soup with Parsley Oil. Photo: Peter Cassidy
Swede Turnip and Bacon Soup with Parsley Oil. Photo: Peter Cassidy
Swede Turnip and Bacon Soup with Parsley Oil. Photo: Peter Cassidy
Simply Delicious the Classic Collection: 100 recipes from soups & starters to puddings & pies by Darina Allen is published by Kyle Books in Hardback, September 27, 2018. Photo: Peter Cassidy

Cook up some warming dinners with recipes from Darina Allen’s new compendium of the best of her tried-and-tested Simply Delicious dishes.

Swede Turnip and Bacon Soup with Parsley Oil

I love swede, an inexpensive, super-versatile vegetable with lots of flavour and one that's often forgotten. This soup is an example of how it can sing. A little diced chorizo or some chorizo crumbs mixed with some chopped parsley is also delicious sprinkled on top.

Serves 6-8


1 tbsp sunflower oil

150g rindless streaky bacon, cut into 1cm dice

110g onions, chopped

110g potatoes, peeled and diced

350g swede, peeled and cut into 7mm dice

900ml homemade chicken stock

Cream or creamy milk, to taste

Salt and freshly ground black pepper

For the parsley oil: 50g freshly chopped flat-leaf parsley

50ml extra virgin olive oil

For the garnish:

Freshly ground black pepper

Fried diced bacon



1. First make the parsley oil. Whizz the parsley with the olive oil until smooth and green.

2. Next make the soup. Heat the oil in a saucepan, add the bacon and cook over a gentle heat until crisp and golden. Remove to a plate with a slotted spoon and set aside.

3. Toss the onions, potatoes and swede in the oil. Season with salt and freshly ground pepper. Cover with a paper lid to keep in the steam and sweat over a gentle heat for about 10 minutes until soft but not coloured. Add the stock, bring to the boil and simmer for 10-15 minutes until the vegetables are fully cooked. Liquidise, taste and add a little cream or creamy milk and some extra seasoning if necessary.

4. Serve with a drizzle of parsley oil, a grind of black pepper and a mixture of crispy bacon and croutons sprinkled on top.


For a vegetarian version use vegetable stock instead of chicken stock and omit the bacon. For a vegan option omit the cream or creamy milk as well.

Simply Delicious The Classic Collection: 100 Recipes From Soups & Starters To Puddings & Pies by Darina Allen, published by Kyle Books in hardback at €27. Photography by Peter Cassidy

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