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Parsnip Soup with Leeks and Parsley
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| Parsnip Soup with Leeks and Parsley | |
| 2 Tbsp | butter |
| • 3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into ¼ inch slices | |
| 2 Tbsp | olive oil |
| 1 ½ to 2 pounds | parsnips, peeled and chopped |
| 2-3 strips | lemon zest, 1x2 inches each |
| 1-2 tsp | salt |
| 4 cups (1 litre) | vegetable stock |
| 2 cups | water |
| 2 cups | finely chopped italian parsley |
| 1Tbsp | lemon juice |
| Pepper to taste | |
Method
1. Heat butter in a 4-6 quart pot on med. Heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough so they begin to sizzle in the pan, turn the heat to low and cover the pan. Cook until soft but don’t let the leeks brown.
2. Add the parsnips and olive oil and toss to coat. Sprinkle on the salt. Add the stock and water. Add the strips of lemon zest. Bring to a boil and reduce to a low simmer. Cover and cook until the parsnips are completely tender (approx. 30 minutes).
3. Remove and discard the lemon zest. Add the parsley. Puree the soup until smooth (I use an immersion blender).
4. Stir in lemon juice and add more salt to taste if needed.
5. Garnish with freshly ground black pepper, a little olive oil and chopped parsley of chives. I have also added a dollup of greek yogurt or sour cream.
Serves: 6
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