1 tablespoon olive oil
3 leeks, trimmed and chopped
4 cups chicken stock
4 large parsnips, peeled and medium diced
Salt and pepper to taste
In a large pot, boil diced parsnips in salted water over high heat. Cook until soft. Strain boiled parsnips and transfer to a large bowl. Mash with fork. In a large skillet, sauté leeks over medium high heat. Once cooked, puree leek in a blender until smooth. In a large stock pot, add chicken stock, mashed parsnips and pureed leeks. Cook over low heat for one hour. Salt and pepper to taste. Yields four servings.