Name: Parsnip Soup With Leeks
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 2 tablespoons butter -; 3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices (about 3 cups of sliced leeks) -; 2 tablespoons extra virgin olive oil -; 1 1/2 to 2 pounds parsnips, peeled and chopped -; 2 strips lemon zest, 1 x 2 inches each -; 1 to 2 teaspoons salt -; 4 cups chicken stock (use vegetable stock for vegetarian option) -; 2 cups water -; 2 cups finely chopped fresh parsley (reserve a little for garnish) -; 1 tablespoon lemon juice -; Freshly ground black pepper to taste -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Parsnip Soup With Leeks

1. 2 tablespoons butter -

2. 3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices (about 3 cups of sliced leeks) -

3. 2 tablespoons extra virgin olive oil -

4. 1 1/2 to 2 pounds parsnips, peeled and chopped -

5. 2 strips lemon zest, 1 x 2 inches each -

6. 1 to 2 teaspoons salt -

7. 4 cups chicken stock (use vegetable stock for vegetarian option) -

8. 2 cups water -

9. 2 cups finely chopped fresh parsley (reserve a little for garnish) -

10. 1 tablespoon lemon juice -

11. Freshly ground black pepper to taste -

How to cook deliciously - Parsnip Soup With Leeks

1. Stage

Cook the leeks in butter: Heat butter in a 4- to 6-quart pot on medium heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough that they begin to sizzle in the pan, lower the heat to low and cover the pan. Cook until soft, but don't let the leeks brown.

2. Stage

Add the parsnips, oil, salt, stock, water, and zest: 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, at least 30 minutes.

3. Stage

Remove the lemon zest and add parsley. Puree: After removing the zest and adding the parsley, puree by using an immersion blender or by working in batches with a stand-up blender. If using a standing blender, fill the bowl no more than halfway, hold the cover on the blender bowl, and start blending at the lowest speed. Return the pureed soup to the pot.

4. Stage

Stir in the lemon juice and season: Stir in lemon juice and season with salt, if needed. Garnish with freshly ground black pepper, a little olive oil, and chopped parsley or chives.