Parsnip Leek Soup (Print Version)
# Ingredients:
01 -
3 leeks, chopped into ΒΌ-inch slices (use the white and light green parts).
02 -
2 tablespoons olive oil, plus a little more for drizzling.
03 -
2 pounds parsnips, peeled and diced into chunks.
04 -
2 teaspoons salt (kosher).
05 -
4 cups of vegetable or chicken stock.
06 -
2 cups fresh parsley, chopped super fine.
07 -
2 strips of lemon peel, about 1x2 inches each.
08 -
2 cups of water.
09 -
1 tablespoon fresh-squeezed lemon juice.
10 -
A bit of black pepper for garnish.
11 -
2 tablespoons butter for cooking.
# Instructions:
01 -
On medium heat, let butter melt. Toss in the leeks, cover it up, and cook slowly till they're soft but not brown.
02 -
Mix in the parsnips, olive oil, salt, stock, water, and lemon peel. Heat to a boil, cover, lower it to a simmer, and let it cook for 30 minutes until the parsnips turn tender.
03 -
Remove the lemon peel. Add parsley, then blend the soup using a hand blender or a regular one till it's creamy.
04 -
Stir in the lemon juice, adjust the salt, and finish with a pinch of pepper, more olive oil, and a sprinkle of herbs.
# Notes:
01 -
Chop out any hard cores from hefty parsnips.
02 -
Rinse leeks well to get rid of dirt and grit.
03 -
Make it vegetarian by sticking to vegetable stock.