Last Chance Saloon Leek and Parsnip Soup

I can’t remember what we bought leeks and parsnips for, but they were languishing in the fridge and looking sorry for themselves, so I turned them into soup. These things happen.

Ingredients:
2 good glugs olive oil
3 leeks (white and light green parts) cut into 1 inch pieces
Generous pinch of coarse sea salt
4 parsnips, peeled, quartered and cut into 1 inch pieces
1/4 cup sherry
1 litre chicken broth
3 sprigs fresh thyme
2 dried bay leaves
1 tsp Ground white pepper

Method:
Add the oil to a large soup pot. Add leeks and salt and cook over medium heat until leeks soften and begin to get a bit golden (8-10 mins).
Add parsnips and cook for another 2 mins
Add sherry, turn up heat, and cook until liquid is mostly gone
Add chicken broth, thyme, bay and pepper
Bring to the boil, then reduce heat and cook, partially covered about 25 mins until parsnips are soft
Remove bay leaves and thyme springs
With an immersion blender, blend until smooth
If you’re feeling fancy, serve with fresh thyme garnish.

Optional kitchen porn:
Immersion blender

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Published in: on January 29, 2012 at 8:40 pm  Leave a Comment  
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