Parsnip and Leek Soup
This is my favorite winter soup. The parsnip is so nutty and creamy and delicious. I always strive to make a soup without cream. To me this is the yummiest of the cream-less soups.
On this occasion, I served my guests just one shot of soup (in a tall hand-blown Mexican tequila shot-glass) to warm them up when they came in. It did indeed warm the tummy and left the guests wanting more.
- 8x large peeled parsnips
- 8x leeks
- half a bunch of parsley (either regular or European)
- a handful of pearl onions
- 6 cleaned and sliced green onions
- 2 cloves of garlic
- sea salt (one teaspoon or to taste)
- cracked black pepper (one teaspoon or to taste)
- finely ground white pepper (half of one teaspoon or to taste)
- 1 table spoon of extra virgin olive oil (half of one teaspoon or to taste)
- 3 cups of home made chicken or vegetable stock (or 2x Telma Kosher stock cubes in three cups of water)
Remove the ends of the leeks. Slice in half and wash out any soil still inside of the leek. Slice each half and sauté in large pot, with extra virgin olive oil, cracked black pepper, finely ground white pepper, and pearl onions. Leeks cook very quickly. Once almost transparent, add washed parsley in a cup and use kitchen scissors to cut up into very fine pieces. Slice the parsnip and add to the sauté mix, with parsley and the sliced green onions. Add stock. Cook for 3 minutes on high. Add to the blender and liquefy. Return the soup mix to the pot, heat, and serve.
If there is a ton left over, place in glass jars for the next day. I never make soup for only one serving. It is so easy to freeze and tastes even better the next day.