Parsnip Puree Soup with Leeks and Parsley
⏳ Time
15 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Parsnip Puree Soup with Leeks and Parsley
Ingredients
- Olive Oil - 2 fl oz
- Leek - 3 pieces
- Parsnip - 35.3 oz
- Citrus Zest Mix - 2 strips
- Salt - to taste
- Chicken Broth - 32 fl oz
- Water - 16 fl oz
- Chopped Sage Leaves - 16 fl oz
- Ground Black Pepper - to taste
- Meyer Lemon Juice - 0 fl oz
Step by Step guide
Step 1
Heat 30 ml of olive oil over medium heat in a pot and add finely chopped leeks, stir, reduce the heat, cover, and cook for a few minutes until soft, without browning.
Step 2
Meanwhile, peel the parsnip and cut it into small cubes.
Step 3
Add the parsnip to the leeks along with the remaining oil, stir. Season with salt, add the broth and water. Add a strip of lemon zest. Bring to a boil, reduce the heat, cover, and simmer for about 30 minutes until the parsnip is tender.
Step 4
Remove from heat, extract the zest, add the parsley, and blend the soup with an immersion blender.
Step 5
Add lemon juice and season with salt to taste.
Step 6
Serve drizzled with lemon juice, olive oil, and sprinkled with ground pepper.
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