Ingredients
- 2 Tbsp butter
- 3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1cm slices
- 2 Tbsp olive oil
- 1kg parsnips, peeled and chopped
- 2 strips lemon zest
- 1-2 teaspoons salt
- 4 cups chicken stock (use vegetable stock for vegetarian option)
- 2 cups water
- 2 cups finely chopped fresh parsley
- Pepper to taste
LEEK AND PARSNIP SOUP
Method
- Heat butter in a large pot on medium heat
- Add the chopped leeks, toss to coat with the butter
- When the leeks are heated enough so 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
- Add the parsnips and olive oil, and toss to coat, return the lid and cook over low heat for a further 5 minutes
- 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
- Remove and discard the lemon zest
- Add the parsley
- Purée the soup until smooth, either by using a hand-blender or food processor
- Return the puréed soup to the pot
- Adjust the seasoning if necessary, reheat and serve
Comments
Serves 6
Thank you to WAIRUNA ORGANIC GARDENS for supplying the vegetables for the demonstration
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