- ½ cup butter
- 6 leeks, washed cleaned and cut into 2 cm pieces (including the green leaves except the last 4 cm)
- 4 medium parsnips – peeled and chopped into 3-4cm pieces
- 3 cups chicken stock, or water for a ‘gentler’ flavour
- Juice of 1-2 lemons
- Salt and pepper to taste
- 1 cup cream (milk can be substituted)
- Sautee leeks in butter until soft but not coloured.
- Add parsnips, stock and water cook until all soft.
- Puree with lemon juice, cream and seasoning.