Parsnip Puree Soup with Leeks and Parsley
Soups • European
Description
Parsnip Puree Soup with Leeks and Parsley
Ingredients
- Olive Oil 0 fl oz
- Leek 3 pieces
- Parsnip 35 oz
- Citrus Zest Mix 2 strips
- Salt to taste
- Chicken Broth 30 fl oz
- Water 15 fl oz
- Chopped Sage Leaves 15 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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!