Name: Parsnip Soup With Leeks
Ingredients: 2 tablespoons butter.; 3 leeks, white and light green parts sliced.; 1.5-2 pounds parsnips, peeled and chopped.; 2 tablespoons olive oil, plus more for garnish.; 1-2 teaspoons kosher salt.; 4 cups chicken or vegetable stock.; 2 cups water.; 2 strips lemon zest.; 2 cups chopped fresh parsley.; 1 tablespoon lemon juice.; Black pepper to taste.

Ingredients

Scale

2 tablespoons butter.
3 leeks, white and light green parts sliced.
1.5–2 pounds parsnips, peeled and chopped.
2 tablespoons olive oil, plus more for garnish.
1–2 teaspoons kosher salt.
4 cups chicken or vegetable stock.
2 cups water.
2 strips lemon zest.
2 cups chopped fresh parsley.
1 tablespoon lemon juice.
Black pepper to taste.

Instructions

Heat butter and cook leeks covered on low until soft but not browned.
Add parsnips, oil, salt, stock, water and lemon zest. Simmer covered 30 minutes until tender.
Remove zest, add parsley and puree with immersion blender or in batches in regular blender.
Stir in lemon juice and season. Garnish with pepper, oil and herbs.

Notes

Remove tough parsnip cores if needed.
Clean leeks thoroughly between layers.
Blend in batches if using stand blender.

Author: Chef Stella

Nutrition

Calories: 220
Fat: 8 g
Carbohydrates: 35 g
Protein: 4 g