Parsnip Soup With Leeks (Print Version)
# Ingredients:
01 -
2 tablespoons butter.
02 -
3 leeks, white and light green parts sliced.
03 -
1.5-2 pounds parsnips, peeled and chopped.
04 -
2 tablespoons olive oil, plus more for garnish.
05 -
1-2 teaspoons kosher salt.
06 -
4 cups chicken or vegetable stock.
07 -
2 cups water.
08 -
2 strips lemon zest.
09 -
2 cups chopped fresh parsley.
10 -
1 tablespoon lemon juice.
11 -
Black pepper to taste.
# Instructions:
01 -
Heat butter and cook leeks covered on low until soft but not browned.
02 -
Add parsnips, oil, salt, stock, water and lemon zest. Simmer covered 30 minutes until tender.
03 -
Remove zest, add parsley and puree with immersion blender or in batches in regular blender.
04 -
Stir in lemon juice and season. Garnish with pepper, oil and herbs.
# Notes:
01 -
Remove tough parsnip cores if needed.
02 -
Clean leeks thoroughly between layers.
03 -
Blend in batches if using stand blender.