Parsnip leek soup

Local Provisions

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.


About Gina Smith
Gina Smith is the Mountain Xpress Food section editor and writer. She can be reached at

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