Creamy Vegetable Soup (Print Version)
# Ingredients:
01 -
3 leeks, sliced only the light green and white bits.
02 -
2 cups of freshly chopped parsley.
03 -
1-2 teaspoons of kosher salt.
04 -
1.5 to 2 lbs of parsnips, peeled and diced.
05 -
2 lemon zest strips.
06 -
4 cups of vegetable or chicken broth.
07 -
A couple of tablespoons of butter.
08 -
1 tablespoon of fresh lemon juice.
09 -
Some black pepper, as much as you want.
10 -
2 cups water.
11 -
2 tablespoons of olive oil, extra for drizzling.
# Instructions:
01 -
Melt butter, toss in leeks, and let them cook slowly (don’t let them turn golden). Keep the lid on.
02 -
Throw in parsnips, salt, oil, water, broth, and lemon zest. Cover it up and let it cook for about half an hour until everything’s nice and soft.
03 -
Take out the zest—mix in the parsley—and puree everything smooth. Use either a handheld blender or do small amounts in a regular blender.
04 -
Squeeze in lemon juice and taste to see if it needs anything else. Top it off with herbs, oil, and a sprinkle of pepper.
# Notes:
01 -
Cut out tough cores from parsnips if any are present.
02 -
Rinse the leeks well under layers to get rid of dirt.
03 -
Work in small portions if you’re blending with a countertop blender.