A surfeit of parsnips and leeks makes me inventive. Thinly sliced leeks mellow in butter. Small chunks of parsnips melt into nothingness. Chicken stock fills the liquid component. You could use water for a vegetarian option. A slow braise, a firm mash and you have a thick, hearty soup. Stir in a spoonful of Boursin for creaminess.
LEEK AND PARSNIP POTAGE
Serves 4
1 large Leek
2 Parsnips
2 tablespoons Butter
4 cups Chicken Stock
1/2 teaspoon Kosher Salt
4 teaspoons Boursin or any flavored Cream Cheese
Slice leek vertically in half. Rinse well to remove any grit. Then slice thinly into half moons.
Peel parsnips and cut into 1/2" pieces.
Heat butter in a Dutch oven.
Add leeks and saute till translucent.
Drop parsnips into leeks and saute for 3-5 minutes.
Pour stock into leeks.
Season with salt.
Cover and cook for 15 minutes or till parsnips are soft and mushy.
Mash soup roughly. The leeks will have become soft and should dissolve. Mash the parsnip to add body to the soup.
Ladle soup into bowls.
Drop a teaspoon of Boursin in each bowl.
Stir the cheese into the soup and enjoy!
Sorry folks, no pictures...was too hungry. The verdict was mixed. G says this soup is not one of my top ten....as for me, I ate two bowlfuls...you decide.
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