Directions

1. Peel and dice the parsnips, rutabagas, sweet potatoes, and artichokes.
2. Place vegetables in a large pot and cover them with cold water. Add chicken stock cube. Cook over medium heat until tender.
3. Using an immersion blender (or food mill), mix the vegetables with the broth. This makes a fairly thick soup. Blend in a bit of water (or cream) until achieving desired consistency. This soup is best when it is not too watery.
4. In a pan, brown the bits of bacon: Remove the fat from the pan while cooking for crispier bacon.
5. To serve, pour the soup into bowls, and sprinkle with pieces of golden bacon (if the soup is too thin, the bacon will not float).