Leek & Parsnip Soup

INGREDIENTS

  • 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)

METHOD

  1. Sautee leeks in butter until soft but not coloured.
  2. Add parsnips, stock and water cook until all soft.
  3. Puree with lemon juice, cream and seasoning.