Effortless Parsnip Leek Soup (Print Version)
# Ingredients:
01 -
3 leeks, chop the white and pale green parts into small slices.
02 -
2 cups fresh parsley, chopped fine.
03 -
2 pounds of peeled and diced parsnips.
04 -
2 tablespoons olive oil—keep extra for garnishing.
05 -
2 teaspoons kosher salt.
06 -
2 cups water.
07 -
4 cups vegetable or chicken stock.
08 -
2 lemon zest strips, each about 1 by 2 inches.
09 -
Black pepper to taste.
10 -
1 tablespoon of fresh lemon juice.
11 -
2 tablespoons butter.
# Instructions:
01 -
Melt the butter in a pan on medium heat. Throw in the leeks and cook them slowly with the lid on until they soften up, but don’t let them brown.
02 -
Add salt, parsnips, olive oil, water, stock, and lemon zest. Turn up the heat to get it boiling, then reduce to a low simmer and cook covered for half an hour, or until parsnips are soft.
03 -
Take out the zest strips. Blend the soup until it’s smooth and creamy, tossing in the parsley as you go. You can use a stick blender or a regular one.
04 -
Mix in the lemon juice and adjust the salt if needed. Serve with cracked pepper, a drizzle of olive oil, and a sprinkle of fresh herbs.
# Notes:
01 -
Cut out the hard center parts from large parsnips.
02 -
Wash the leeks really well to get rid of any grit or sand.
03 -
Use vegetable stock for a vegetarian option.