Pureed parsnip soup with leek and parsley
4 servings
15 minutes
Parsnip puree soup with leek and parsley is an exquisite representative of European cuisine, revealing the delicate and slightly sweet flavor of parsnip, harmoniously complemented by the softness of leek and the freshness of parsley. Historically, parsnip was used in cooking long before potatoes appeared, and its velvety texture makes it an ideal ingredient for creamy soups. Lemon zest adds a subtle citrus note to the dish, while freshly ground black pepper finishes the flavor composition with a light spiciness. This soup warms wonderfully in cool weather and can be served as a light lunch or an elegant first course at dinner. Serving it with a drizzle of olive oil and a splash of lemon juice adds completeness and sophistication to the dish.
1
Heat 2 tablespoons of olive oil over medium heat in a pot and add finely chopped leek, stir, reduce heat, cover, and cook for a few minutes until soft, avoiding browning.
- Olive oil: 4 tablespoons
- Leek: 3 pieces
2
In the meantime, peel the parsnip and cut it into small cubes.
- Parsnip: 1 kg
3
Add parsnip and remaining oil to the onion, mix. Season with salt, pour in broth and water. Add a strip of lemon zest. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes until the parsnip is tender.
- Parsnip: 1 kg
- Olive oil: 4 tablespoons
- Salt: to taste
- Vegetable broth: 4 glasss
- Water: 2 glasss
- Lemon zest: 2 pieces
4
Remove from heat, extract the zest, add parsley, and blend the soup with a hand blender.
- Chopped parsley: 2 glasss
5
Add lemon juice and salt to taste.
- Lemon juice: 1 tablespoon
- Salt: to taste
6
Serve drizzled with lemon juice, olive oil, and sprinkled with ground pepper.
- Lemon juice: 1 tablespoon
- Olive oil: 4 tablespoons
- Freshly ground black pepper: to taste
