Parsnip Soup With Leeks (Print Version)
# Ingredients:
01 -
2 tablespoons butter.
02 -
3 leeks (white and light green parts), sliced into ΒΌ-inch pieces.
03 -
2 pounds parsnips, peeled and chopped.
04 -
2 tablespoons extra virgin olive oil, plus more for garnish.
05 -
2 teaspoons kosher salt.
06 -
4 cups chicken or vegetable stock.
07 -
2 cups water.
08 -
2 strips lemon zest (1x2 inches each).
09 -
2 cups fresh parsley, finely chopped.
10 -
1 tablespoon lemon juice.
11 -
Black pepper to taste.
# Instructions:
01 -
Melt butter over medium heat. Add leeks and cook covered on low until soft but not browned.
02 -
Stir in parsnips, oil, salt, stock, water, and lemon zest. Bring to boil then simmer covered for 30 minutes until parsnips are tender.
03 -
Remove lemon zest. Add parsley and puree soup until smooth using an immersion or regular blender.
04 -
Stir in lemon juice and adjust salt. Top with pepper, olive oil drizzle, and herbs.
# Notes:
01 -
Remove tough cores from large parsnips.
02 -
Clean leeks thoroughly to remove dirt.
03 -
Can be made vegetarian with vegetable stock.