Parsnip Soup with Leeks and Parsley

Name: Parsnip Soup with Leeks and Parsley
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter; 3 slices leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices; 2 Tbsps extra virgin olive oil; 680 grams parsnips, peeled and chopped; 2 strips lemon zest, 1 x 2 inches each; 1 teaspoon salt; 946 milliliters chicken stock (use vegetable stock for vegetarian option); 473 milliliters water; 473 milliliters finely chopped fresh parsley (reserve a little for garnish); 1 Tbsp lemon juice; 1 serving Pepper to taste

Parsnip Soup with Leeks and Parsley is a hor d'oeuvre that serves 6. One portion of this dish contains approximately 6g of protein, 11g of fat, and a total of 231 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. A mixture of chicken stock, parsnips, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It will be a hit at your Winter event. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

Cook leeks in butter:

Ingredients you will need

Butter

Leek

Heat butter in a 4 to 6 quart pot on medium heat.

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Butter

Equipment you will use

Pot

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.

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Butter

Leek

Equipment you will use

Frying Pan

Add parsnips, oil, salt, stock, water, zest:

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Parsnip

Stock

Water

Salt

Cooking Oil

Add the parsnips and olive oil, and toss to coat.

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Olive Oil

Parsnip

Sprinkle on the salt.

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Salt

Add the stock and water.

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Stock

Water

Add the strips of lemon zest.

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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.

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Parsnip

Remove and discard the lemon zest.

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Lemon Zest

Add the parsley. Purée the soup until smooth, either by using an immersion blender or by working in batches with a stand-up blender. If using a standing blender, fill the bowl no more than halfway, hold the cover on the blender bowl, and start blending at the lowest speed. Return the puréed soup to the pot.

Ingredients you will need

Parsley