Parsley Soup with Parsnips and Leeks

from Simply Recipes.com

submitted by Marilyn and Richard Lonergan

preparation time: 50 minutes

serves 6

2 tablespoons butter

3 leeks, white and pale green parts only, sliced lengthwise,

cleaned, sliced crosswise into ¼-inch slices

2 tablespoons olive oil

1½ pounds parsnips, tough center removed, then peeled and chopped

2 strips lemon zest, 1 x 2 inches each

1 teaspoon salt

4 cups chicken stock

2 cups water

2 cups (a big bunch) finely chopped fresh parsley, plus a little for garnish

1 tablespoon lemon juice

Pepper to taste

Heat butter in a 4- to 6-quart pot on medium heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough so they begin to sizzle in the pan, lower the heat to low and cover the pan. Cook until soft, but don't let the leeks brown, about 7 or 8 minutes.

Add the parsnips and olive oil, and toss to coat. Then add the salt. Add the stock and water and the strips of lemon zest. Bring to a boil and reduce to a low simmer. Cover and cook until the parsnips are completely tender, at least 30 minutes.

Remove and discard the lemon zest. (don’t forget this step). Add the parsley. Purée the soup until smooth, either by using an immersion blender or by working in batches with a stand-up blender. If using a standing blender, fill the bowl no more than halfway, hold the cover on the blender bowl, and start blending at the lowest speed. Return the puréed soup to the pot. Taste, then stir in lemon juice and add more salt, if needed. Garnish with freshly ground black pepper, a little olive oil, and chopped parsley or chives.

We were looking for a parsnip soup recipe and found this one. It has a wonderful green color and was such a good taste that we didn’t even add the lemon juice to the soup. It’s great because it is almost 100% good for you but tastes wickedly creamy (even though no dairy!). For a dinner party, we garnished the soup with a dollop of crème fraîche tarted up with lemon juice, finely chopped roasted pistachios, and a sprinkle of lemon zest. These accoutrements made it very fancy, a little crunchy, and the double lemon gave it a nice zing.