Parsnip and Leek Soup
Ann
ingredients
- 4 large Parsnips
- 1 medium Sweet Potato
- 3 large Leeks
- 1 oz butter
- 1/2 teaspoon of olive oil
- 1 Bay Leaf
- 1/4 cup Single Cream
- 1 Pint Chicken Stock – fresh or cubes
- 3 Pints Water
- Salt and Pepper, to taste
directions
- 1
Preheat oven to 210 degrees.
- 2
Peel Parsnips and sweet potato, chop into medium chunks (don’t leave ends long and thin or they’ll burn :) Place on non-stick tray and brush with olive oil. Place in middle of oven for 30 minutes.
- 3
Wash and trim leeks (about two thirds of the length). Slice finely. Heat remaining olive oil and butter gently on low heat in non-stick pan (olive oil should stop butter from burning). Add leeks and 1 bay leaf to pan. Cover and sweat them over a low heat for 20 minutes, stirring regularly. (Add a little chicken stock if too dry)
- 4
When leeks and parsnips are ready transfer them to either a mixing bowl or blender. REMEMBER TO REMOVE THE BAY LEAF BEFORE YOU BLEND!
- 5
Add stock, water, cream, salt and pepper. Blend until a smooth consistency.
- 6
Return to pan and heat thoroughly before serving.
notes
Calories: 160
Source: Ann
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