Name: Parsnip Soup With Leeks
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1
Cuisine: irish
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

Parsnip Soup With Leeks

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Prep Time:
10 minutes

Cook Time:
45 minutes

Total Time:
55 minutes

Vibrant green parsnip and leek soup: a velvety blend of sauteed leeks, simmered parsnips, and stock. Perfect as a side or main dish.

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

Instructions:

Sauté leeks in butter until softened without browning: Melt butter in a 4- to 6-quart pot over medium heat. Add chopped leeks, coat with butter, and reduce heat to low once sizzling. Cover and cook until soft.
Combine parsnips and olive oil, coating them evenly. Sprinkle with salt, then pour in stock and water. Add lemon zest strips, bring to a boil, then simmer covered until parsnips are tender, at least 30 minutes.
Swap out the lemon zest for fresh parsley. Puree the soup using an immersion blender or in batches with a stand-up blender. When using a standing blender, fill the bowl halfway, secure the cover, and start blending on low. Pour the pureed soup back into the pot.
Add the lemon juice and season to taste by stirring in salt if desired. Finish by garnishing with freshly ground black pepper, a drizzle of olive oil, and a sprinkle of chopped parsley or chives.

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