Leek and parsnip soup with parsley pesto
The parsley pesto tastes very good when a generous dollop of it is added to the soup. If small ‘bits’ are problematic, just omit the parsley pesto when serving the soup.
Ingredients
- 1 large leek, prepared and chopped
- 3 parsnips, prepared and chopped
- 1 shallot, finely chopped
- generous knob of butter
- zest of ½ unwaxed lemon
- handful of walnut pieces
- 2 handful of flat parsley leaves
- salt, white pepper
- shot of olive (or rapeseed) oil
- 600 ml vegetable stock
- 100 ml cream
Method
- If used, first make the pesto. Combine parsley leaves, walnut pieces, a little oil and a good pinch of salt. Blend to a puree. Set aside. Left over parsley pesto lasts refrigerated for a few days.
- In a saucepan, melt the butter over moderate heat. Add onion and sweat for a few minutes. Add leek and parsnip, sweat for a few more minutes. Add vegetable stock, bring to the boil, reduce heat slightly and simmer for about 20 minutes, until parsnip pieces are very soft. Remove from the heat and blend to a smooth consistency. Season to taste, pass through a fine-meshed sieve. Return to saucepan, add cream and lemon zest, adjust thickness as preferred. Serve with a general dollop of parsley pesto added to each portion, or without parsley pesto if that is preferred.