in Soup Recipes

Leek soup with parsnip and ginger

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Ingredients for 4 servings:

  • 2 tbsp olive oil
  • 225 g leek, sliced
  • 2 tbsp ginger, peeled and chopped
  • 700 g parsnip(s), coarsely chopped
  • 300 ml white wine, dry
  • 1.2 liters of vegetable broth or water
  • Salt and pepper, black from the mill
  • Quark and paprika powder for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Warming winter soup

Fry the leeks and ginger in the oil for 2-3 minutes, until the leeks are soft. Add the parsnips and fry for another 7-8 minutes, until softened. Pour in the wine and stock and simmer the soup at low heat for 20-30 minutes, then puree until smooth. Season with salt and pepper. Garnish with lightly beaten quark and a sprinkle of paprika.

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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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