Leek Parsnip Soup (Print Version)
# Ingredients:
01 -
2 cups fresh parsley, chopped finely.
02 -
2 tablespoons unsalted butter.
03 -
3 leeks (white to light green parts), cut into thin pieces.
04 -
2 pounds of parsnips, peeled and diced.
05 -
2 tablespoons olive oil, with extra for topping.
06 -
2 teaspoons of kosher salt.
07 -
4 cups of vegetable or chicken stock.
08 -
2 cups of water.
09 -
2 strips of lemon zest, about 1x2 inches each.
10 -
1 tablespoon of lemon juice.
11 -
Black pepper, as you like.
# Instructions:
01 -
In a pot on medium heat, melt the butter. Toss in the leeks, cover, and let them cook on low until they're soft but still pale.
02 -
Throw in the parsnips, olive oil, salt, stock, lemon peel, and water. Turn up the heat until it boils, then lower it to a simmer. Cover and cook for about 30 minutes, or until parsnips are very soft.
03 -
Take out the lemon zest. Toss in the parsley, then blend the soup until creamy using an immersion or regular blender.
04 -
Stir the lemon juice in. Taste and tweak the salt if needed. Sprinkle on black pepper, drizzle a little more oil, and garnish with herbs if you’d like.
# Notes:
01 -
Cut out hard centers from oversized parsnips.
02 -
Rinse leeks thoroughly, they often hide dirt.
03 -
Go vegetarian by choosing vegetable broth.