LEEK AND PARSNIP SOUP
This is the perfect winter soup - leeks, parsnips and parsley, all easily attainable at this time of the year.
Serves 6
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
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.