Ingredients
- 5 Tbsp olive oil
- 3 leeks, white and light green parts only, thinly sliced
- 1 fat garlic clove, minced
- 500g parsnips, peeled and chopped
- 1 tsp salt, plus more to taste
- ¼ tsp freshly ground black pepper
- ¼ cup freshly grated parmesan
- 1 to 2 Tbsp fresh lemon juice, plus more to taste
- Finely grated zest of 1 lemon
- Extra-virgin olive oil, for serving
- Chopped parsley, for serving
Vendors
Tags
Vegetarian
Winter
Preserves
Autumn
Soup
Parsnip and Leek Soup
Method
- In a large stock pot, warm 2 tablespoons of olive oil and cook the leeks for 5 to 8 minutes, until soft and translucent. Don’t let the leeks brown.
- Add garlic and cook for 1 minute.
- Add the remaining olive oil and parsnips, stir for 1 minute.
- Add with 4 cups of water, stir in salt and pepper, and bring the soup to a simmer.
- Cover the pot, reduce heat to the lowest setting, and simmer for 30 minutes, until the parsnips are fork-tender.
- Stir in Parmesan, lemon juice and zest.
- Taste and adjust seasonings.
- Puree the soup until smooth.
- Ladle into bowls, drizzle of extra-virgin olive oil and sprinkle some chopped parsley.
