John Myers
Leek Soup with Diced Parsnips
The perfect leek soup with diced parsnips recipe with a picture and simple step-by-step instructions.
- 3 Leek
- 150 g Parsnip fresh
- 2 tsp Butter
- 2 tsp Flour
- 1 liter Organic vegetable broth
- 150 ml Oat cuisine
- Pepper from the grinder
- 2 Boiled potatoes
- Dice the parsnips.
- Cut the leek into thin slices.
- Sauté the diced parsnip with 1 teaspoon butter.
- Braise the leek with 1 teaspoon in an extra saucepan. Dust with flour and deglaze with the vegetable stock. Simmer for at least 12 minutes.
- Add the oat cuisine and pepper to the soup.
- Arrange on the plate and sprinkle with the diced parsnips.
INFO
- Since the soup was too thin for me, I mashed 2 potatoes from the day before and put them under the soup. Fortunately, they were floury.
Facebook Comments