Truffled parsnip soup with hazelnuts and bacon

Method

1. Melt the butter in a large pan. Add the onion and cook over a low-medium heat, stirring often, until softened but not coloured. Add the garlic and cook for a few minutes more. Add the parsnips, potatoes, milk and stock. Bring to a simmer and cook for 10-15 minutes until the vegetables are tender. Remove 4-5 pieces of potato and set aside.
2. Season the soup, then add 2 tsp truffle oil. Blend in batches until smooth. Add more salt, pepper, truffle oil or lemon juice to taste.
3. Chop the reserved potato into 1cm cubes. Heat a frying pan, then add the bacon lardons and fry until sizzling. Add the potatoes. Fry until everything is golden and crisp. Add the nuts for the last few minutes so they turn lightly golden. Remove the garnish with a slotted spoon, leaving the fat in the pan.
4. Reheat the soup to steaming, then ladle into bowls and top with the garnish, some parsley and a drizzle of truffle or extra-virgin olive oil, depending on how strong you’d like the flavour. Serve immediately.