in Soup Recipes

Parsnip and leek cream soup

updated

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Ingredients for 2 servings:

  • 1 large parsnip(s)
  • 1 small leek(s)
  • 1 tbsp oil
  • 250 ml vegetable stock
  • 150 g Cremefine or cream
  • salt and pepper
  • some dill, frozen or fresh

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel the parsnips and dice them. Heat the oil in a pan, add the parsnips, and sauté over medium heat. Trim the leek, slice it into rings, rinse it, add it to the parsnips, and sauté briefly. Deglaze with the vegetable stock and bring to a boil. Cover and simmer over medium heat for about 15 minutes, until everything is soft. Add the Cremefine or cream and blend everything with a hand blender until smooth. Season with salt and pepper to taste. Serve in soup bowls and sprinkle with some chopped dill.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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