Parsnip, Leek & Lemon Soup

[judydawn]

Name of Recipe:Parsnip, Leek and Lemon soup
Number of People: 4 or more
Ingredients:

2 leeks (380g) sliced in half lengthways and cut into 5cm chunks
500g parsnips, peeled and chopped roughly - I used baby parsnips
25g butter
1 litre chicken or vegie stock (I used low salt chicken stock)
1 tsp zest of lemon
2 fresh bay leaves or 1 dried
1 tspn worcestershire sauce
100mls cream

Preparation:
Place the leeks into the bowl and chop for 3 sec/speed 5.
Add the butter and saute 5 mins/varoma temp/reverse/speed 2.
Add the parsnips, stock, lemon zest, bay leaf and cook 30 mins/100^o/speed 2.
Remove the bay leaf then puree slowly to speed 7 for 15 seconds.
Add the cream, S & P to taste and worcestershire sauce and mix 10 sec/speed 5.

Members' comments
KarenH -  Made this to use up some parsnips from the fridge. I added a small potato extra to thicken it a bit, because our little kids cope better with really thick soups.  I must admit to being a little doubtful as to whether the kids would eat this or not, but I just wish that I could put a video clip here on the forum - this soup got shovelled down SO FAST, and both kids asked for seconds - which is amazing because they have both been sick and off their food.  DH and I really enjoyed it too.  I would go out an buy parsnips just to make this soup again.  Thanks again for a wonderful recipe!

 

 

[achookwoman]

Judy,  this looks interesting.  At first I thought the lemon would be a bit odd,  but the Bay leaves would add balance .   Love parsnip so will give it a go.  Thanks.

[JulieO]

I will be trying it in the next couple of weeks too Judy.  I really like your bowl too. 

[judydawn]

Thanks girls.  Julie it was because of your creamed parsnip recipe that I am game enough to try other things with parsnips now.  DH is currently getting stuck into his bowl and is really enjoying it.  It certainly doesn't taste like parsnip so don't be afraid to try it for the kids - they wouldn't know what it is
The bowl is from my Noritake Morning Jewel dinner set bought over 25 years ago.

Chookie - what a good guess on my part to throw in some bay leaves.  I got the idea of the basic soup from an English magazine in a doctor's waiting room but threw in a few extras (cream, bay leaf and worcestershire sauce).  Maybe I am learning something about balancing taste after all these years 

[Katya]

That looks great JD although I think I'll wait a while before trying it.   It is really very hot here at the moment so am only making cold soups 

Funnily enough, as I was reading the recipe, I was wondering whether it would work without the cream and, given your comments, it looks as if it should be OK.

I hope I remember this one when it is winter here 

[trudy]

Well done Judy, sounds lovely.

[KarenH]

Hi Judy,
Made this for lunch today to use up some parsnips from the fridge. I added a small potato extra to thicken it a bit, because our little kids cope better with really thick soups.  I must admit to being a little doubtful as to whether the kids would eat this or not, but I just wish that I could put a video clip here on the forum - this soup got shovelled down SO FAST, and both kids asked for seconds - which is amazing because they have both been sick and off their food.  DH and I really enjoyed it too.  I would go out an buy parsnips just to make this soup again.  Thanks again for a wonderful recipe!
Karen

[judydawn]

Karen, that is wonderful news.  I wouldn't have thought kids would like it either although it doesn't taste like parsnips, it is different    Would love to have seen them getting into it 

[KarenH]

Bumping this recipe:  made this soup again tonight, again with the addition of a potato.  Still a big hit with DH and the kids, and a really tasty soup for a cold evening.

[judydawn]

Gosh, I'd forgotten this early one Karen.  I've even given DD1 the dinner set as part of her inheritance - a bit early but I don't really need 2 good sets these days.