A delicious side or main dish, this soup is blended into a creamy puree.
Parsnips are naturally sweet, as are leeks, which are also part of this soup.
The crisp bitter of the parsley delivers contrast and balance to what might otherwise taste a little too one-dimensional.
Elise Bauer
Such a beautiful, vibrant green.
Perfect for St. Patrick’s Day, and a celebration of all things Irish.
Add the chopped leeks, toss to coat with the butter.
Elise Bauer
Cook until soft, but don’t let the leeks brown.
Add the parsnips and olive oil, and toss to coat.
Sprinkle on the salt.
Elise Bauer
Add the stock and water.
Add the strips of lemon zest.
Bring to a boil and reduce to a low simmer.
Elise Bauer
Cover and cook until the parsnips are completely tender, at least 30 minutes.
Return the pureed soup to the pot.
Stir in lemon juice and season with salt, if needed.
Garnish with freshly ground black pepper, a little olive oil, and chopped parsley or chives.
