17 Jan Potato Parsnip Leek Soup
Posted at 21:25h
Potato Parsnip Leek Soup
30 - 35 minutes
Peel the potatoes and parsnips. Chop them into large 1 inch pieces.
Cut the deep green tops off of the leek to be cooked. Wash the pieces well. Cut the leeks into thin ribbons.
Put the potatoes, parsnips, leeks, and oil in a medium pot. Heat on medium low for 10 minutes. Stir often to prevent the vegetables from sticking to the pot.
Add the salt, pepper, and water to the pot. Stir.
Increase the heat to high to bring the water to a boil.
Reduce heat to medium-low to bring it to a simmer. Cook until potatoes and parsnips are soft, approximately 25 minutes.
Put the spinach in a blender.
Transfer the hot soup to the blender. USE CAUTION!
Blend until smooth. Avoid creating a vacuum seal with the blender lid.
error: Eats Treats and Parsnips, Inc. owned content